0 0
Korean Spicy Seafood Pancake

Share it on your social network:

Or you can just copy and share this url

Ingredients

2/3 Cup All Purpose Flour
1/3 Cup Rice Flour
2 Tbsp Cornstarch
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Sugar
1/2 tsp Salt
1/4 tsp White Pepper
1 Cup Kimchi
2 Tbsp Kimchi Juice
3/4 Cup Sparkling Water
1 Egg Lightly Beaten
6 Thin Green Onions Cut Into 1" Lengths
1 Red Chilli Sliced
Dipping Sauce
1 Tbsp Soy Sauce
1/2 Tbsp Rice Wine Vinegar
1/2 - 1 tsp Water
1/8 tsp Sugar
1/2 tsp Toasted Sesame Seeds

Korean Spicy Seafood Pancake

Features:
  • Spicy
Cuisine:
    • Medium

    Ingredients

    • Dipping Sauce

    Directions

    Steps

    1
    Done

    In a bowl, whisk together the all-purpose flour, rice flour, cornstarch, onion powder, garlic powder, sugar, salt and white pepper.

    2
    Done

    Add the kimchi, kimchi juice, seltzer water, egg, and half of the green onions. Using a spoon, mix to combine until there is no visible flour.

    3
    Done

    Pre-heat a 10" cast iron pan over medium heat.

    4
    Done

    Sauté the squid slices in a little oil, add the onion strips pour half the batter into the pan. Spread the batter and kimchi to even thickness. Top the pancake with half the red chilies.

    5
    Done

    Fry the pancake for 3 minutes. Carefully flip and fry for another 3 minutes. Remove and place it on a wire rack while you cook the rest of the batter. Slice the pancakes into squares or wedges. Serve immediately with dipping sauce.

    The Cafe

    previous
    Persian Lamb Tagine
    next
    Tomato Fish Stew
    previous
    Persian Lamb Tagine
    next
    Tomato Fish Stew