Try our quick and tasty version of the Korean pancake – made easy to cook and flip thanks to simplified steps and a more manageable,smaller size! Cook shrimp with kimchi and a delicious blend of everyday McCormick® ingredients,like ginger,crushed red pepper and sesame seeds. Pour batter to form small pancakes and serve ‘em with a drizzle of nutty,soy-sesame sauce.

  • 15min

    prep time

  • 12min

    cook time

  • 193


  • 11



4 (2 pancakes)Servings
  • 1/2 cup pancake mix
  • 1/2 cup chilled , lemon-lime soda
  • 2 tbsp plus 2 teaspoons, rice vinegar, divided
  • 2 tsp sesame seeds, divided
  • 1/2 tsp McCormick® Ginger, Ground
  • 1/4 tsp McCormick® Crushed Red Pepper
  • 1/2 cup prepared , kimchi, drained and chopped
  • 110 g cooked medium, shrimp, cut in half into 2 flat pieces
  • 2 tbsp soy sauce
  • 2 green onions, thinly sliced
  • 2 tbsp (4 tbsp) oil

Nutrition information (per serving)

  • 193calories
  • 55mgcholesterol
  • 927mgsodium
  • 9gprotein
  • 2gtotal fat
  • 1gfiber
  • 19gcarbohydrates


  • Mix pancake mix ,soda,2 teaspoons of the vinegar,1 teaspoon of sesame seeds,ginger and crushed red pepper in a medium bowl until well blended. Stir in kimchi,shrimp and green onions. Refrigerate batter for 5 minutes.

  • Mix soy sauce,remaining 2 tablespoons vinegar and 1 teaspoon sesame seed in small bowl. Cover. Refrigerate until ready to serve.

  • Heat 2 tablespoons of the oil in a 24cm nonstick pan over medium-high heat. Pour 1/4 cup of batter per pancake into the pan. 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.