Korean Kimchi & Seafood Pancake
No pancake ever offered this much flavor. Pair Seafood Sensations® with a Korean favorite and beaten eggs. Give it a unique name reflecting its Asian heritage, and it’s yours forever.
Menu Part
Ingredients
| 2 | Cups | Seafood Sensations® (Item# 004530) |
| 1/2 | Cup | Kimchi, Rough Chopped |
| 4 | Each | Eggs, Beaten |
| Pancake | Batter: | |
| 5 | Cups | Scallions, Cut Into 1 Inch Long Pieces |
| 2 | Cups | Onion, Thinly Sliced |
| 1 1/2 | Cups | All Purpose Flour |
| 1 | Teaspoon | Salt |
| 1 | Teaspoon | Garlic Powder |
| 1 1/2 | Cups | Water |
| 3 | Tablespoons | Vegetable Oil |
| 4 | Tablespoons | Dipping Sauce |
| Garnish: | ||
| As | Desired | Carrots, Fine Julianne |
| As | Desired | Cucumber, Fine Julianne |
| As | Desired | Scallion Hairs |
| As | Desired | Toasted Sesame Seeds |
Directions
- Mix the flour, salt, garlic powder together then add the scallions, onions and water. Mix till batter is sticky and covers all of the onions.
- In a nonstick pan over medium heat the oil, scrape the batter into the pan and spread it out evenly.
- Sprinkle the Seafood Sensations® and the kimchi over the cake and add the beaten eggs. Allow to cook uncover for approximately 7-8 Minutes. The bottom should be golden crispy and slightly charred.
- Flip the cake over with the help of a plate to cook the other side for 3-4 Minutes. Garnish & Serve.
