Ingredients
- 1 cup kimchi, chopped
- 3 tablespoons kimchi juice
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1/4 pound squid, bodies and tentacles (optional); bodies sliced into thin rings
- *Korean chives, sliced into 4-inch long pieces
- Oil for pan-frying
- Dipping sauce (recipe to follow)
Dipping Sauce:
- 1 scallion or Korean chives, sliced thinly
- 2 tablespoons soy sauce/tamari
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar or honey
- 1/2 to 1 teaspoon Korean Chile flakes, to taste
- 1/2 teaspoon toasted sesame seeds
- Add all ingredients to a bowl. Mix well.
Instructions
Mix the kimchi, kimchi juice, flour, and water in a bowl. Add the squid. Stir to combine well. Let sit for 10 minutes.
Heat 1 to 2 tablespoons of oil in a non-stick or cast-iron skillet over medium high-heat. When hot, place 1/4 cup of batter into the pan and with a spatula spread thin, about 4 inches in diameter. Place some chives over the top surface of the pancake.
Cook for 2 minutes, flip, and cook another 2 minutes. Flip once more and cook for an additional 20-30 seconds. Place on a paper towel to drain. Repeat with the remaining batter, adding more oil as needed. Serve with dipping sauce.
*Note: If you don't have Korean chives, substitute some thinly sliced onions or scallions and mix in with the batter.
