Kim Dae-seok's Zucchini Squid Pancakes

• zucchini 1 large (350g)
• squid 1 medium
• onion 1/4 small
• red and green chili 1
• shrimp paste broth 1 tablespoon
• Korean pancake mix 1 cup (200ml)
• potato starch 1/4 cup (3 tablespoons)
• salt 1/3 tablespoon
• water 1/2 cup (100ml)
• vegetable oil generously

Recipe 🍳

Cooking tips 💡

• Marinating zucchini in shrimp paste broth removes excess moisture and deepens the savory flavor, preventing sogginess.
• Vegetables and zucchini continue to release moisture during mixing, so avoid adding too much water—use only 1/2 cup to achieve a firm batter.
• Adding potato starch helps maintain crispiness even after cooling, preventing the pancakes from becoming soggy.

Recommended for 🙋

• ⭐Those craving crispy-on-the-outside, moist-on-the-inside pancakes on rainy days.
• ⭐Fans of rich, chewy squid-filled appetizers with satisfying bite.
• ⭐Anyone wanting foolproof golden ratios for perfectly crispy pancake batter.