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Korean Squid Pancakes

Korean Squid Pancake

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    15mins

Dinner Holiday Snack supper Sesame Oil Air Fryer Asian Food Seafood Appetizer Dinner Lunch Korean Cuisine Less Than 30 mins

What You Will Need

Ingredients

  • • Squid tentacles 200g
  • • Red chili pepper 1 pc
  • • Green chili pepper 1 pc
  • • Carrot ½ pc
  • • Onion ½ pc
  • • Korean pancake mix 125g
  • • Water 150g
  • • Kimchi 150g

Marinade

  • • Pinch of Lee Kum Kee White Peppercorn Powder
  • • Splash of rice wine
  • • Lee Kum Kee Pure Ground Fragrant Sesame Oil 1 tsp

Seasoning

  • • Lee Kum Kee Korean Style Soy Bean Sauce 2 tbsp
  • • Lee Kum Kee Korean Style Sweet Chilli Chicken Sauce1 tbsp

Made with
Lee Kum Kee products

Korean Style Soy Bean Sauce

Convenience Sauce

Korean Style Soy Bean Sauce (SSAMJANG)
Korean Style Sweet Chilli Chicken Sauce

Convenience Sauce

Korean Style Sweet Chilli Chicken Sauce
White Peppercorn Powder

Spice

White Peppercorn Powder
Pure Ground Fragrant Sesame Oil 207mL

Basic Cooking Sauce

Pure Ground Fragrant Sesame Oil

How to make it

  1. Cut squid tentacles into 1-2 cm pieces and marinate for 15 minutes.
  2. Finely chop red chili, green chili, carrot, onion, and kimchi. Mix with squid, LKK Korean Style Soy Bean Sauce, and LKK Korean Style Sweet Chilli Chicken Sauce.
  3. Combine pancake mix with water to form a batter, then stir in all prepared ingredients.
  4. Heat a pan, add oil, and pour in a portion of the batter. Cook for 10 minutes until set.
  5. Flip and cook for another 5 minutes until golden and crispy.

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