Kim Dae-seok's Squid Kimchi Pancake
A kimchi pancake made with a chilled dough using ice water, stuffed with squid and fried until crispy all the way through with a light dusting of tempura flour.
Ingredients needed 2 servings
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.
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