Kimchi Pancake

Kimchi Pancake Ingredients

2 cup kimchi (cut into small pieces)1/4 cup kimchi juice4 clove garlic, minced1 tbsp gochujang paste3/4 cup corn kernels1/2 cup chopped Chives more for garnish100 ml cold water6 tbsp all purpose flour6 tbsp corn flour1 tsp white pepper1-2 tsp chili powder (optional)2 tbsp soy sauce2 tsp sugar1/2 tsp Salt (adjust to taste)1 tsp chicken powder (optional)1/3 cup dried shrimpOil for shallow fry or pan fry

* Dipping Sauce

2 tbsp soy sauce1 1/2 tbsp water1 tsp vinegar1 garlic cloves, minced1/2 tsp sesame oil1 tsp sugar1/2 tsp toasted sesame seedPinch chili powder and Black pepper

Steps

1 Combine all ingredients (except oil and dried shrimp) mix well2 Heat oil in a pan, scoop 2 tbsp of the batter into the hot oil, place some fried shrimp on and fry 1-2 mins on each sides, top, fry 4-5 pieces per batch over medium heat until golden brown3 Transfer onto wire rack4 Combine dipping sauce ingredients in a small bowl, mix5 Serve kimchi pancake while hot and crispy with the sauce