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Squid Korean Pancake (Ikachijimi)

Custo $8.5, economizar $5

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8.5

INGREDIENTES

  • Seafood

    • 🦑 200g cleaned squid

  • Vegetables

    • 50g chives, cut into 4cm pieces

  • Oil

    • 2 tbsp sesame oil

  • Sauce

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

  • Batter

    • 🥚 1 egg
    • 50ml water
    • 1/2 tsp chicken stock powder
    • 50g all-purpose flour
    • 2 tbsp cornstarch

PASSOS

1

Cut the chives into 4cm pieces and prepare the squid by slicing the body into 7mm strips and the tentacles into 2cm pieces.

2

Mix the sauce ingredients (vinegar, soy sauce, gochujang, sesame oil, sesame seeds) in a bowl.

3

In another bowl, mix the egg, water, and chicken stock powder. Gradually add flour and cornstarch, stirring until smooth. Add the squid and chives, mixing well to form the batter.

4

Heat 1 tbsp sesame oil in a pan over medium heat. Pour the batter into the pan and cook for about 3 minutes until golden brown. Flip the pancake, cover with a lid, and cook on low heat for 3–5 minutes until cooked through.

5

Remove the lid, add the remaining 1 tbsp sesame oil, and cook on medium heat for 1–2 minutes until crispy and golden brown.

6

Cut the pancake into bite-sized pieces, serve on a plate, and accompany with the prepared sauce.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 20g
    Proteína
  • 30g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh squid for a better taste and texture.You can substitute chives with green onions if unavailable.Serve with a side of kimchi for an authentic Korean experience.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.