Korean Squid Pancake
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
How to make it
-
Cut squid tentacles into 1-2 cm pieces and marinate for 15 minutes.
-
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.
-
Combine pancake mix with water to form a batter, then stir in all prepared ingredients.
-
Heat a pan, add oil, and pour in a portion of the batter. Cook for 10 minutes until set.
-
Flip and cook for another 5 minutes until golden and crispy.
You May Also Like
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50
Garlic Chicken Linguine with Sesame Oil
- Difficulty
25 mins
50
Air Fryer XO Fish Balls in Honey
- Difficulty
25 mins
12