Squid and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with chopped kimchi and squid mixed into the batter and pan-fried until golden.
This savory pancake is made with chopped kimchi and squid mixed into the batter and pan-fried until golden. Tangy kimchi and chewy squid make it a great side for a rainy day or an easy dinner.
Seafood · 20 minutes to cook
Nutrition (per 334g serving): 476 kcal · protein 26.5g · carbohydrate 50.8g · fat 16.7g · sodium 1010.7mg
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: Spread the batter thinly in the pan and avoid overmixing it for crisp edges.
Tips: If the kimchi has a lot of liquid, use a little less water in the batter to get the right consistency.
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Ingredients (1 serving)
- Squid — 100 g
- Napa cabbage kimchi — 70 g
- Korean pancake mix — 0.5 cup
- Water — 75 ml
- Green onion — 0.3 stalk
- Cooking oil — 1 Tbsp