Chewy Squid Kimchi Pancake
On a rainy day during the monsoon season, what about a delicious Kimchi Pancake? Try our special Squid Kimchi Pancake!
As the monsoon season truly kicks in, pancakes come to mind. Did you know that using ‘Map-seasoning’ can deepen the flavor of your pancake? Here’s a recipe for a delicious Squid Kimchi Pancake! Enjoy the enhanced taste.
Ingredients
- 1/2 head of kimchi (well-fermented)
- 1 squid (cleaned)
- 2 Tbsp Map-seasoning
- 2 cups flour or tempura powder
- 2 cups water
- Vegetable oil, for cooking
Cooking Instructions
Step 1
First, finely chop the well-fermented kimchi into bite-sized pieces. Clean the squid by removing its innards and backbone, then chop it into small pieces, similar in size to the kimchi. (Tip! If you add various seafood like shrimp or clams along with the squid, you can enjoy an even richer and more flavorful seafood kimchi pancake.)
Step 2
In a large bowl, combine the chopped kimchi and squid, then add 2 tablespoons of Map-seasoning. Gently mix them together. Next, pour in 2 cups of flour (or tempura powder) and 2 cups of water, and stir well until the batter is smooth and free of lumps. Using tempura powder or pancake mix can result in an extra crispy texture! (Tip! If you are using a pre-made pancake mix, it usually contains seasoning, so you might only need about 1 tablespoon of Map-seasoning for a delicious taste.)
Step 3
Heat a frying pan over medium-high heat and add a generous amount of vegetable oil. Ladle portions of the batter onto the hot pan to form pancakes. Cook until golden brown and crispy on both sides. Reduce the heat to medium-low and continue cooking gently to ensure the inside is cooked through. Your delicious kimchi pancake with squid will be ready when you can smell its wonderful aroma!
