Curry Kimchi Pancakes
Curry kimchi pancakes are a delicious way of using up sour kimchi, by adding a hint of curry flavor. This is a tasty, simple way of enjoying Korean pancakes.
Ingredients
- 1/2 lb squid, calamari, or shrimp cleaned and sliced
- 1 cup fermented cabbage kimchi sliced
- 1/2 onion thinly sliced
- 3/4 cup Korean pancake mix (buchim garu)
- 3/4 cup Korean frying mix (tempura)
- 1 1/2 tsp curry powder
- 1 1/8 cup ice water
- 1 tbsp kimchi juice
- 1 green chili sliced, optional
- oil for pan-frying
Instructions
- In a large mixing bowl, combine Korean pancake mix, frying mix, and curry powder. Pour ice water and mix well. Add kimchi, squid, onion, and kimchi juice. Combine well.
- Heat 1 tablespoonful of oil in a skillet over medium heat. Spread about 1/2 cupful of kimchi pancake batter on the skillet, as thin as you can.
- Dot with a few sliced green chili on top if using. Cook for 3 minutes. Flip the pancake to the other side and continue to cook for another 3 minutes or so. You will need to drizzle more oil if the skillet seems dry.
- Serve the curry pancakes hot.