CookPal AI
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Octopus and Mizuna Korean Pancake

Coût $12, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Seafood

    • 🐙 150g octopus, cut into bite-sized pieces

  • Vegetables

    • 100g mizuna, cut into 4cm pieces
    • 🥕 40g carrot, julienned

  • Oil

    • 1.5 tbsp salad oil

  • Batter

    • 🥚 1 egg
    • 6 tbsp all-purpose flour
    • 3 tbsp potato starch
    • 🧂 1/4 tsp salt
    • 💧 50ml water

  • Dipping Sauce

    • 1 tbsp soy sauce
    • 1 tbsp vinegar
    • 🍬 1/2 tsp sugar
    • 1/2 tsp sesame oil
    • 1 tsp white sesame seeds

ÉTAPES

1

Cut the octopus into bite-sized pieces, approximately 1.5cm wide.

2

Trim the roots of mizuna and cut into 4cm pieces. Julienne the carrot.

3

In a bowl, mix the batter ingredients until smooth. Add the octopus, mizuna, and carrot, and mix well.

4

Heat 1 tbsp of salad oil in a frying pan. Pour the batter into the pan and shape it. Cook over medium heat for 4–5 minutes until crispy and golden.

5

Flip the pancake, drizzle the remaining 1/2 tbsp of salad oil around the edges, and cook for another 2–3 minutes until crispy.

6

Mix the dipping sauce ingredients in a separate bowl.

7

Cut the pancake into bite-sized pieces, plate, and serve with the dipping sauce.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 15g
    Protéines
  • 30g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh octopus for the best flavor and texture.You can substitute mizuna with spinach or other leafy greens.Serve hot for the crispiest texture.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.