This Man's Cook Dried Shrimp Powder Kimchi Pancake

Cooking tips 💡

• Pounding the tough core of the cabbage with the knife’s edge or blade ensures it stays flat during cooking, preventing it from lifting and sticking firmly to the pan for even crispiness.
• If the dried shrimp has been stored in the fridge for a long time and feels soggy or has off-flavors, dry-fry it briefly over low heat in a dry pan to remove moisture and odor before grinding—it will greatly improve the final aroma.
• Avoid thick batter coats, as they can make the pancake greasy and mask the natural sweetness of the cabbage. Keep the batter thin enough to flow freely and apply only a minimal layer.
• Using a mix of vegetable oil and perilla oil instead of just vegetable oil prevents burning and delivers a deeper, richer, rustic flavor reminiscent of traditional country-style cooking.

Recommended for 🙋

• ⭐Those seeking a luxurious, umami-packed twist on ordinary kimchi pancakes.
• ⭐People looking for a 15-minute easy appetizer to enjoy with a glass of makgeolli or traditional Korean liquor.
• ⭐Home cooks wanting a clever and delicious way to use up leftover small cabbages or dried shrimp in the fridge.