Crab Prawn Kimchi Pancake

Ingredients

• Spring onion (chopped, for sauce)
• Low sodium soy sauce (for sauce)
• Sesame oil (for sauce)
• Toasted sesame seeds (for sauce)
• Store-bought kimchi (chopped)
• Chopped onion
• Chopped garlic
• Gochujang (Korean chili paste)
• Spring onions (sliced)
• Fried sesame seeds
• Crab meat
• Shrimps
• 3 tablespoons plain flour
• 2 tablespoons corn starch
• Buldak sauce
• Oil (for pan-frying)

Method

1. Prepare the dipping sauce by combining chopped spring onions, low sodium soy sauce, sesame oil, and toasted sesame seeds in a small bowl. Set aside.
2. In a large mixing bowl, add the kimchi and use scissors to chop it into smaller pieces.
3. Add the chopped onion, garlic, gochujang paste, sliced spring onions, fried sesame seeds, crab meat, and shrimps.
4. Incorporate 3 tablespoons of plain flour, 2 tablespoons of corn starch, and a splash of buldak sauce for extra spiciness.
5. Mix all the ingredients thoroughly by hand using a glove.
6. Heat some oil in a large pan and add the pancake batter, spreading it evenly.
7. Pan-fry until the bottom is crispy and golden, then carefully flip the pancake to cook the other side.
8. Once fully cooked and crispy, transfer to a cutting board, slice, and serve hot with the dipping sauce.