Kim Dae-seok's Squid Kimchi Pancake

• sour kimchi 1/4 head
• small squid 1 piece
• green chili pepper 1 piece
• onion 1/4 piece
• ice 3 pieces
• water 1 cup (about 150ml - including ice)
• red pepper powder 1 tablespoon
• sugar 1/2 tablespoon
• sand lance fish sauce 1/2 tablespoon
• Korean pancake mix 2 cups
• tempura flour 1 tablespoon (for dough)
• tempura flour a little bit (for topping)
• vegetable oil generously

Recipe 🍳

Cooking tips 💡

• Using ice water in the batter suppresses gluten development, resulting in a much crispier texture.
• Adding a small amount of sand lance fish sauce enhances the umami depth of the sour kimchi and balances the seasoning well.
• Before flipping, lightly sift a little tempura flour onto the top surface—this creates a crisp crust that mimics frying when flipped.

Recommended for 🙋

• ⭐Those who want a kimchi pancake that’s crispy not just around the edges but all the way through the center.
• ⭐Fans of rich, savory kimchi pancakes with a satisfying chew from seafood.
• ⭐Anyone seeking the late-night snack that pairs well with makgeolli.