Baby Octopus Pancake recipe - ingredients, nutrition and when to eat it
This Korean savory pancake is made with chewy baby octopus and fragrant chives folded into a pancake batter and cooked until golden.
This Korean savory pancake is made with chewy baby octopus and fragrant chives folded into a pancake batter and cooked until golden. The octopus's clean, delicate flavor comes through between the nutty, crisp layers, making it a lovely dish for a spring or autumn dinner.
Seafood · 25 minutes to cook
Nutrition (per 288g serving): 376.2 kcal · protein 25.7g · carbohydrate 39.4g · fat 11.4g · sodium 1669.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry the baby octopus thoroughly with paper towels, as excess moisture can make the pancake soggy.
Tips: Do not overmix the batter, as it can make the pancake dense; stir only until the ingredients come together.
Tips: Spread the batter into a thin layer of about 1 cm rather than making it too thick, so the octopus stays tender.
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Ingredients (1 serving)
- Small octopus — 100 g
- Korean pancake mix — 0.5 cup
- Garlic chives — 0.5 handful
- Egg — 0.5 pc
- Water — 4 Tbsp
- Cooking oil — 2 tsp
- Soy sauce — 2 tsp
- Vinegar — 1 tsp