Ingredients 4 SERVINGS 1/2 cup Korean pancake (jeon) mix 2 teaspoons sesame seed (optional) 1/4 teaspoon crushed red pepper powder 1/2 cup *fermented kimchi (drained and chopped)
1 tablespoon organic granulated sugar (sugar will help to neutralize the sourness of kimchi) 1/4 pound medium shrimp (cooked or raw, cut in half into 2 flat pieces) 2 tablespoons soy sauce
2 green onions (thinly sliced)
4 tablespoons oil
Mix pancake mix , 1 teaspoon of the sesame seed (optional), and crushed red pepper in medium bowl until blended. Stir in chopped kimchi, shrimp and green onions. Refrigerate batter 5 minutes.
Meanwhile, mix soy sauce, and 1 teaspoon sesame seed in small bowl. Cover. Refrigerate until ready to serve.
Heat 2 tablespoons of the oil in 10-inch nonstick skillet on medium-high heat. Pour 1/4 cup of batter per pancake into skillet. Cook pancakes until golden brown, turning when edges are dry. (Keep batter refrigerated while cooking batches.) Repeat with remaining batter, adding additional oil if necessary. Serve pancakes with dipping sauce.
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