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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 1968 kcal 98 %
- Fat 99 g 152 %
- Saturated 9 g 47 %
- Carbs 193 g 64 %
- Fiber 13 g 53 %
- Protein 78 g 156 %
- Cholesterol 525 mg 175 %
- Sodium 3640 mg 152 %
- Calcium 542 mg 54 %
- Magnesium 238 mg 57 %
- Potassium 2566 mg 55 %
- Iron 10 mg 57 %
- Zinc 7 mg 60 %
- Phosphorus 1234 mg 176 %
- Vitamin A 149 µg 17 %
- Vitamin C 11 mg 12 %
- Thiamin (B1) 1 mg 83 %
- Riboflavin (B2) 1 mg 75 %
- Niacin (B3) 10 mg 65 %
- Vitamin B6 1 mg 77 %
- Folate equivalent (total) 427 µg 107 %
- Vitamin B12 0 µg 16 %
- Vitamin D 1 µg 6 %
- Vitamin E 17 mg 116 %
- Vitamin K 363 µg 302 %
Kimchi Pancake with Shrimp
Ingredients
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon gochugaru (Korean hot red-pepper powder)
- 1 teaspoon toasted sesame seeds
- 1 scallion, finely chopped (2 tablespoons)
- Pinch sugar
- ½ pound shrimp, peeled, deveined, tails removed, and chopped into ½-inch pieces
- 1 ½ teaspoons kosher salt, divided
- ¼ teaspoon baking soda
- ¾ cup unbleached all-purpose flour
- ¾ cup rice flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon sugar
- 1 egg, lightly beaten
- 1 ⅓ cups cold water
- 1 cup cabbage kimchi, drained, squeezed dry, and chopped, plus 2 tablespoons liquid reserved, and more chopped kimchi for serving
- 3 scallions, cut into 2-inch lengths and white parts halved lengthwise (about ½ cup), plus chopped scallions for serving
- 6 tablespoons safflower oil or other neutral oil, for frying
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