Kimchi Shrimp Cakes, farewell my Kimchee…

by Beyond Kimchee on March 16, 2011 · 15 comments

Oh, no! My winter cabbage Kimchee came to an end… :(
There was only one head of Kimchee left lonely in my Kimchee container. Alas! Tears streaming down on my cheeks (just the imaginary tears)… I have to say goodbye to her.

I have enjoyed stews, pan cakes, fried rice, and patties, etc with it all through the winter. It has been a wonderful culinary journey with my fabulous Kimchee this winter.

So for my final farewell party, I made Kimchee cakes with the help of shrimp and tofu.
If you have some nasty fermented Kimchee abandoned in the back corner of your fridge, bring them out to the world. This recipe will bring the dinner in snap. It is quick and easy to make, wonderful for weeknight menu.

Let’s get our hands in action! But first, allow me to wipe off my tears… Thank you.


The guest lists are; Kimchee, shrimps, tofu, chives, panko crumbs, eggs, sesame oil, sesame seeds, salt and pepper.

I used 8 of 21-25 counts big shrimps. Dice them into small chunks.

Squeeze your kimchee to remove her juice.

Chop her as fine as you can.

Wrap the tofu tightly with the cotton cloth and squeeze him to remove his juice as well.

In a bowl combine shrimps, kimchee, tofu and some chopped chives (or green onions).

Add panko crumbs, sesame oil, sesame seeds, salt, pepper, and an egg. Then I realized…

One egg was not enough to hold the mixture together. They looked too crumbly.

So I added another egg and mixed all with hand by massaging them around. Looks just right.

You want to massage them so the tofu will get mashed and incorporated with everything.

Scoop a spoonful of mixture onto hot oiled skillet. Press gently to flatten down a bit.

I wouldn’t worry about making perfect shape on these cakes. Save your worries to other things in life…

Pan fry them for 3-4 minutes on each side over medium to med-low heat, until nice and brown.

That is all to it. Quite simple and easy, right?

My sweet angel loved it.  I meant to serve them as a snack but she ate them like a dinner with some rice.

Time to say goodbye to my dear winter cabbage kimchee.
So long,

Auf Wiedersehen.

Winter has ended and the spring buds are popping everywhere.

My favorite season has arrived…

Cherry blossom festival is coming soon here in D.C.
I bet the blossoms will be in their peak in Japan as well.
My thoughts and prayers are with them.
Words can’t describe their losses.
But there’s always a hope blossoming somewhere,
I believe they will make it happen,

with their noble and strong spirit to unite…

Kimchee Shrimp Cakes
Prep time: 
Cook time: 
Total time: 
Serves: about 15 small patties
  • ⅓ head (about ⅓ pound) Kimchee
  • 8 (21-25 counts) large frozen shrimps, thawed and chopped
  • 8 oz firm tofu, drained
  • ¼ cup chives or green onion finely chopped
  • 2 large eggs
  • ½ cup panko crumbs
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • pinch salt and pepper
  • some canola or grape seed oil for sauteing
  1. Squeeze kimchee to remove its juice and moisture, chop finely, reserve about 1 cup.
  2. Wrap tofu with a cotton cloth tightly and squeeze out to remove as much water as possible.
  3. In a mixing bowl combine kimchee, shrimps, and tofu. Add chives, eggs, panko crumbs, sesame oil, sesame seeds and season with salt and pepper. With your hand, massage them around to mix so the tofu will get mashed and everything gets incorporated. The mixture should feel wet and sticky.
  4. Heat about 1 Tbsp of oil in the skillet over medium heat. Scoop a spoonful of kimchee shrimp mixture on the skillet and gently press down to flatten a little bit. Saute for 3-4 minutes on each side until nice and brown.
  5. Adjust heat so they won't burn. Drizzle more oil in the skillet if needed.
  6. Serve hot with some rice or eat as it is.

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{ 15 comments… read them below or add one }

the indolent cook March 16, 2011 at 2:19 pm

Such yummy cakes! And you have a beautiful daughter.


katie March 16, 2011 at 5:43 pm

That looks yummy, and easy enough for me to try. :) I've never cooked with shrimp before, but this looks easy enough for me to handle. What are panko crumbs? Are they just bread crumbs or something else?


beyondkimchee March 16, 2011 at 6:29 pm

Panko crumbs are Japanese style bread crumbs. They are more coarse than regular breadcrumbs. You can find them very easily in any grocery stores these days.


beyondkimchee March 16, 2011 at 6:29 pm



Toki March 16, 2011 at 8:37 pm

This looks amazing!! I've added it to my list of recipes to try. Today, I made your Soon Doobu Jigae for the first time.

My husband kissed me after he wolfed down his bowl. From both of us: Thank you, Thank you, Thank you!!


Jun March 16, 2011 at 11:48 pm

Mmmmm, I'd prefer this as snack.


Tastes of Home (Jen) March 17, 2011 at 6:59 am

Delicious! I could eat this either as a snack or as part of a main meal. Have to attempt homemade kimchi soon :)


Sherlly March 17, 2011 at 8:48 am

This recipe looks delicious and devine! A must to make soon. I have a similar but more hispanic take to these pancakes the Ecuadorian way by using any leftover rice =)


Margaux-elie March 17, 2011 at 11:12 am

Your recipes look really yummy. I want try this recipe. Your pictures are so beautiful.


Tammy Quackenbush March 17, 2011 at 12:19 pm

I think you're like me. You don't have the patience to save your kimchi for 3 years, either. :)


beyondkimchee March 17, 2011 at 12:55 pm

LOL, you are right. My kimchee never last that long. I am not sure if I want to try 3 year old kimchee though…


beyondkimchee March 17, 2011 at 12:56 pm

Thank you for your sweet comment.


beyondkimchee March 17, 2011 at 1:04 pm

Hi Sheerlly
Using leftover rice is a wonderful idea. Thanks for sharing.


pigpigscorner March 17, 2011 at 2:15 pm

What a great way to say bye! Make more =)


Marie April 17, 2011 at 1:53 pm

I love Asian "cakes" of any kind: fish cakes, green onion pancakes, etc. Your shrimp cakes look great! A very fitting, yet bittersweet, goodbye! :)


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