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Front page › Korean › Dried Squid Pancake

Dried Squid Pancake

HB-16846 · Hand-built original · Korean

Soaked dried squid strips are mixed with cocktail shrimp, red and green peppers, pancake mix and egg, then pan-fried by the spoonful. The small pancakes are chewy, savory and crisp at the edges.

KoreanSideGluten-freeDairy-freeLow-Sodium

Main ingredient: dried squid strips

Pairs well with: chili sauce, soy dipping sauce, kimchi, steamed rice

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

  • 5.3 oz seasoned dried squid strips (jinmichae)
  • 15 cocktail shrimp
  • 1 red chili pepper
  • 1 green chili pepper
  • 1/2 paper cup pancake mix
  • 1 egg
  • 1/2 paper cup water

Method

  1. Soak the dried squid strips lightly in water, cut them into moderate lengths and squeeze out the moisture.
  2. Coarsely chop the red pepper, green pepper and cocktail shrimp into pieces that will sit inside small pancakes.
  3. Mix the squid strips, chopped peppers, shrimp, pancake mix, egg and water in a bowl into a thick, spoonable batter.
  4. Heat a moderate amount of oil in a pan and pan-fry the dried squid batter by the spoonful until each small pancake is golden on both sides.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).

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