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Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold slippery squid firmly while cutting to prevent the knife from slipping and injuring your fingers.
Cut 50g washed scallions into 5cm sections. Slice 150g squid into thin strips, and rinse together with 100g shrimp.
Watch out
Chop the vegetables first before cutting seafood to keep the cutting board clean and hygienic.
In a mixing bowl, combine 100g all-purpose flour, 30g rice flour, 1 egg, 120ml ice water, 2g salt, 1g white pepper, and 2g onion powder. Whisk quickly until a smooth, lump-free batter forms.
Watch out
Always use ice water for the batter! The temperature shock between icy batter and hot oil creates the crispiness.
Add 150g sliced squid, 100g shrimp, 50g scallion sections, and 100g kimchi to the batter. Mix thoroughly with a spatula until all ingredients are evenly coated.
Watch out
Mix gentle until combined
over-mixing will develop gluten and make the pancake chewy instead of crispy
Beware of light oil splatters when pouring wet batter into hot oil.
Preheat a skillet over medium-high heat, add 45ml cooking oil. Pour in the pancake mixture, quickly spread into an even round shape using a spatula, and pan-fry for 3-4 minutes until the edges bubble and the bottom turns crispy golden brown.
local_fire_departmentMedium-high heat, about 3-4 minutesWatch out
Use more oil than normal stir-frying and ensure the pan is hot enough to prevent sticking and guarantee crispiness.
Check that the bottom is loose, then quickly flip the pancake over. Pan-fry the other side over medium heat for about 3 minutes until golden and crispy, and the pancake slides freely in the pan.
local_fire_departmentMedium heat, about 3 minutesWatch out
Ensure the bottom is set and crispy before flipping, otherwise the pancake will break apart easily.
Slide the golden pancake onto a wooden cutting board. Slice into square pieces with a chef knife, and serve hot with homemade dipping sauce.
Watch out
The pancake is extremely hot when fresh out of the pan. Press firmly with a knife to slice rather than using your hands.
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