Kimchee Shrimp Cakes
(새우 김치전, saewoo kimchee jeon)
makes about 15 patties
1/3 head (about 1/3 pound) Kimchee
8 (21-25 counts) large frozen shrimps, thawed and chopped
8 oz firm tofu, drained
1/4 cup chives or green onion finely chopped
2 large eggs
1/2 cup panko crumbs
1 tsp sesame oil
1 tsp sesame seeds
pinch salt and pepper
some canola or grape seed oil for sauteing
Squeeze kimchee to remove its juice and moisture, chop finely, reserve about 1 cup.
Wrap tofu with a cotton cloth tightly and squeeze out to remove as much water as possible.
In a mixing bowl combine kimchee, shrimps, and tofu. Add chives, eggs, panko crumbs, sesame oil, sesame seeds and season with salt and pepper. With your hand, massage them around to mix so the tofu will get mashed and everything gets incorporated. The mixture should feel wet and sticky.
Heat about 1 Tbsp of oil in the skillet over medium heat. Scoop a spoonful of kimchee shrimp mixture on the skillet and gently press down to flatten a little bit. Saute for 3-4 minutes on each side until nice and brown.
Adjust heat so they won't burn. Drizzle more oil in the skillet if needed.
Serve hot with some rice or eat as it is.