Shrimp Cracker Wasabi Pancake with Spicy Gochujang Aioli

Instructions

1. 1

   Crush the Saewoogang shrimp crackers in a food processor or place in a sealed bag and crush with a rolling pin until you have coarse crumbs with some larger pieces remaining for texture.

2. 2

   In a large mixing bowl, combine the all-purpose flour, potato starch, and salt. Mix well to incorporate.

3. 3

   In a separate bowl, whisk together the beaten eggs, cold water, 2 tablespoons wasabi paste, and sesame oil until the wasabi is fully dissolved and the mixture is smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; some lumps are okay.

5. 5

   Fold in the crushed Saewoogang crumbs, chopped green onions, and finely chopped kimchi. Let the batter rest for 10 minutes to allow the cracker crumbs to soften slightly.

6. 6

   While the batter rests, prepare the spicy gochujang aioli by whisking together mayonnaise, gochujang, 1 teaspoon wasabi paste, rice vinegar, and honey in a small bowl until smooth. Set aside.

7. 7

   Heat 2 tablespoons of vegetable oil in a large non-stick skillet or griddle over medium-high heat until shimmering.

8. 8

   Pour half of the batter into the pan, spreading it into a round pancake about 8-9 inches in diameter and 1/2 inch thick. Cook for 4-5 minutes until the bottom is golden brown and crispy.

9. 9

   Carefully flip the pancake using a large spatula and cook for another 4-5 minutes until the second side is golden and crispy, and the interior is cooked through.

10. 10

    Remove the pancake to a cutting board and repeat with the remaining oil and batter to make a second pancake.

11. 11

    Cut each pancake into 6-8 wedges and arrange on a serving platter.

12. 12

    Drizzle the gochujang wasabi aioli over the pancakes or serve it on the side as a dipping sauce.

13. 13

    Garnish with toasted sesame seeds and nori strips. Serve immediately while hot and crispy.