
Kimchi, a Korean fermented and pickled cabbage condiment, is one of my favorite condiments. I’m always on the look for new brands of it, and new ways to use it with. This time, my plan was to make kimchi-shrimp pancakes.
There are many versions for this tasty combination, and I’ve found out that in most the shrimp is dominant, while the kimchi is mostly used for flavoring. I, however, wanted the kimchi to be more pronounced, and came up with the following recipe.
To the mixture of chopped shrimps, kimchi and other Asian seasonings, I also added some chopped rice noodles. This is a trick I use often (click HERE for fish cakes using them), as they hold the mixture well, and, once fried, they add a crispy texture to the pancakes.
The pancakes were highly flavorful; tangy, spicy and savory, and with a hint of sweetness. They are perfect as an appetizer, or for light lunch, with green salad on the side. Try them and enjoy.
Notes:
* The brand of kimchi I’ve used here – Cleveland Kitchen kimchi – is fairly mild, compared to most kimchi I’ve tried, which is what I prefer. On top of the traditional cabbage, it also includes mustard greens, apples and carrots. It doesn’t have a lot of liquid, so there’s no need to drain it. When using a different brand, taste and adjust the recipe accordingly.
* Roughly chopped firm white fish can be used instead of the shrimp.
Makes: 24-26
Prep time: 20 minutes
Chilling time: 2 hours
Frying time: 20 minutes
Ingredients:
3 oz (85 grams) rice vermicelli noodles
About 25 medium shrimps, peeled and deveined
1½ cups kimchi (see notes)
2 Tbs soy sauce (I used Tamari)
2 tsp lemon grass paste
1 Tbs grated ginger
2 Tbs roasted sesame seeds
2 tsp sugar
1 tsp salt
2 scallions, roughly chopped
1 L egg
½ cup flour
½ cup rice flour
2 Tbs cornstarch
1 tsp baking powder
Oil for frying
For the dipping sauce:
¼ cup soy sauce (I used Tamari)
2 tsp rice wine vinegar
1 tsp sugar
For serving:
1 scallion, roughly chopped
Chili oil
- Place the rice noodles in a medium bowl and cover with boiling water. Let sit for 3 minutes, until the noodles soften, and drain. Process briefly in a food processor, fitted with the metal blade, just until the noodles are roughly chopped. Measure packed 1 cup. Set aside.
- Roughly chop the shrimps and measure 1 cup. Roughly chop the kimchi and measure 1½ cups.
- In a large bowl, mix the chopped shrimps, rice noodles and kimchi. Add soy sauce, lemongrass paste, ginger, sesame seeds, sugar, salt and scallions, and mix well. Add the egg and mix.
- Add the flour, rice flour, cornstarch and baking powder. Mix well, cover with plastic wrap, and keep in the fridge for 2 hours.
- When ready to fry, bring the mixture to room temperature.
- Heat oil for shallow frying in a large pan, over medium-high heat. Measure 2 Tbs of the mixture for each pancake, and fry for 2-3 minutes on both sides, until golden.
- Serve hot, with the dipping sauce on the side. Garnish with chopped scallions and chili oil.















Thanks for the tip on the noodles and the kimchee. This looks delicious and I’m think if the portion were made smaller, it would make a trip appetizer.
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Thank you Bernadette, I’m glad you liked the recipe and found the post helpful.
The pancakes were delicious. 🙂
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This looks and sounds so delicious Ronit! I love that you really made the kimchi a star of the show, and the use of the noodles is a great tip!
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Thank you Dorothy, this was a fun experiment, and the kimchi is really the star in these tasty pancakes.
Using rice noodles this way started with leftovers – and turned out so great. Being frugal has its benefits! 🙂
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Ah! Those wonderful leftover inspirations!
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🙂
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I’m on the same page as you Ronit when it comes to Kimchi – but I like it spicy! No doubt combined with shrimps I will be making this. I sometimes add vermicelli to my rice so the addition of noodles is a great idea. Lemongrass paste is a new ingredient for me – I’m sure it lasts just like any paste in the fridge. When my niece from Hawaii was visiting once she was real proud of me for having Tamari – healthier 🙂
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Thank you Judi, we definitely share our love for kmichi! Your post on kimchi pancakes was definitely on my mind when I made these.
I do like it spicy, but with some brands it is just too overwhelming for me.
Lemongrass paste is great to have at hand, and it can indeed keep for a while. Of course fresh would be better, but it’s really too much hassle to deal with, when all that is needed is a small amount.
I find Tamari tastier than soy sauce, but if I can’t find it, I’ll use whatever else is there. 🙂
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Spicy gets my vote every time. 🍃🌶
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You have good taste! 🙂
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Wow looking delicious thanks for sharing 😊👍
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Thank you Priti, I’m glad you liked the pancakes. They were very delicious. 🙂
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You are welcome yes absolutely they are tasty.👌😊
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What a fabulous dish and it looks simply delectable!
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Thank you Nisha, the pancakes were indeed so tasty. 🙂
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I need to make some garlic-free kimchi so that I can try these! They sound fantastic!
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Thank you David, they were indeed!
Making kimchi at home is quite a challenge, but I’m sure it will be worth it. Good luck! 🙂
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I love your version with noodles! YUM! I hope to make these pancakes! I love kimchi and we always order kimchi pancakes when dining at a Korean restaurant. 🙂
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Thank you Leah, I’m also a big fan of kimchi pancakes, so no wonder I’ve decided to make my own version.
Adding rice noodles makes them even tastier. I hope you’ll enjoy it. 🙂
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Reblogged this on Recipe Goals.
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