Dried Shredded Squid Kimchi Pancake
Super Easy Dried Shredded Squid Kimchi Pancake Recipe
Elevate your classic kimchi pancake by adding chewy dried shredded squid (jinmichae) instead of seafood. This variation offers a delightful texture and a savory flavor that pairs perfectly with a cold drink.
Main Ingredients
- Finely chopped kimchi (with plenty of juice) – 1 bowlful
- Dried shredded squid (jinmichae) – 1 handful
- Egg – 1
Cooking Instructions
Step 1
Finely chop the kimchi into bite-sized pieces. Using kimchi with plenty of juice will help make the batter softer and more flavorful.
Step 2
If using spicy green peppers, remove the seeds and mince them finely. Use 2 peppers for a spicier kick, or just 1 if you prefer milder heat.
Step 3
In a large bowl, combine the chopped kimchi and 4 Tbsp of kimchi juice. Tear the dried shredded squid into manageable pieces with your hands or add them whole.
Step 4
Add 2.5 Tbsp of pancake mix to the bowl. Crack in 1 egg. Add the minced spicy green peppers as well.
Step 5
Using a spatula or spoon, mix all the ingredients thoroughly until well combined. If the batter seems too thick, add a little more kimchi juice or water. If it’s too thin, add a bit more pancake mix to reach your desired consistency.
Step 6
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, forming small, round pancakes. It’s best to make them bite-sized for even cooking.
Step 7
Once the bottom side is golden brown and crispy, carefully flip the pancakes with a spatula. Cook the other side until it’s also golden brown and cooked through. Be mindful of the heat to prevent the squid from burning.
Step 8
Once both sides are perfectly golden and crispy, transfer the dried shredded squid kimchi pancakes to a serving plate. Enjoy them warm for the best flavor!
