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HK_Recipe_600 Korean Squid Pancakes

Korean Squid Pancakes

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

    30mins

  • Cooking

    30mins

Dinner Holiday Sesame Oil Air Fryer Asian Food Seafood Vegetable Lunch Dinner Korean Cuisine Less Than 60 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 Black Peppercorn Grinder
  • 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
Pure Ground Fragrant Sesame Oil 207mL

Basic Cooking Sauce

Pure Ground Fragrant Sesame Oil
Black Peppercorn Grinder

Spice

Black Peppercorn Grinder

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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