Spicy Squid and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with squid and kimchi folded into batter and pan-fried until golden.
This savory pancake is made with squid and kimchi folded into batter and pan-fried until golden. The tangy heat of the kimchi pairs well with chewy squid and crisp edges. It’s a lovely dish to serve on a rainy evening or whenever you’re feeling peckish.
Street food · 20 minutes to cook
Tips: If the kimchi has a lot of liquid, use a little less water in the batter so the pancake doesn’t turn soggy.
Tips: Spread the batter thinly in the pan and add a little extra oil around the edges for a crisp finish.
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Ingredients (1 serving)
- Squid — 60 g
- Napa Cabbage Kimchi — 70 g
- Korean Pancake Mix — 60 g
- Water — 60 ml
- Korean chili flakes — 1 tsp
- Green Onion — 10 g
- Cooking oil — 1 Tbsp