Korean Squid Pancakes
How to make Korean squid pancakes
Servings: 6
Calories: 230kcal
Ingredients
MAIN
- 1 small squid tubes
- 1/2 onion
- 1/2 carrot
- 1/2 zucchini
- 50 g oyster mushrooms (or your preferred mushrooms)
- 10 stalks small green onions
- 1 red chili
- 1 green chili
- A few sprinkles ground black pepper (or white pepper)
Flour mix (batter)
- 2 1/2 cups all purpose flour
- 2 1/2 cups water
- 1/2 tsp fine sea salt
- 1 egg
Dipping Sauce (Mix all these in a bowl)
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 2 tsp sugar
- Some onion , diced
Instructions
Preparation for Vegetables and Meat
- Rinse all the vegetables, and peel the skin off as needed.
- Thin finger length slice the carrot and zucchini.
- Thin slice the onion.
- Thin angle slice the red and green chillies.
- Cut the spring onions into halves or thirds.
- Cut the squid legs into half finger length, put it in a bowl and add the black pepper on top.
- Tear the mushrooms in half. (Or thin slice them. It depends on what kind of mushrooms you use.)
Preparation for Flour Mix
- Sieve the flour and the salt.
- Add the water and mix it thoroughly so there are no lumps.
- Add the beaten egg and mix it well again.
- Add the prepared vegetables and squid into the flour mix.
Cooking
- Pre heat the frying pan for about 10 seconds.
- Put some cooking oil into the pan. Make sure the oil is spread all the way through the pan. (However don’t put too much oil in, otherwise the Buchimgae will go soggy.)
- Scoop out the final mix with a ladle, put it on the pan.
- Cook it on medium to low heat. (Otherwise it just burns and doesn’t cook properly.)
- Turn it over when the bottom of the pancake is cooked. (If you turn it over too often, it will tear up. )
- When both sides are cooked, serve it on a plate.
Nutrition
Calories: 230kcal | Carbohydrates: 46g | Protein: 7g | Fat: 1g | Cholesterol: 27mg | Sodium: 413mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1190IU | Vitamin C: 19.3mg | Calcium: 36mg | Iron: 3.2mg