CookGo
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Crispy Korean Chive Pancake with Squid and Tangy Sauce

Coût $15, économiser $10

Source: Recommended by CookGo

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Vegetables

    • 200g chives, cleaned and chopped
    • 15 perilla leaves, sliced
    • 3 green chilies, thinly sliced
    • 3 red chilies, thinly sliced

  • Seafood

    • 🦑 1 squid, cleaned and sliced thinly

  • Flour

    • 1 cup tempura flour
    • 1 cup pancake flour

  • Oil

    • Cooking oil for frying

  • Sauce

    • 10 tbsp soy sauce
    • 1 tbsp red pepper flakes
    • 7 tbsp vinegar
    • 2 tbsp oligosaccharide
    • 1 tbsp sesame seeds

ÉTAPES

1

Clean and chop the chives into finger-length pieces.

2

Prepare the squid by scoring it and slicing it thinly.

3

Slice perilla leaves, green chilies, and red chilies thinly.

4

Combine chives, squid, perilla leaves, and chilies in a bowl.

5

Add 1 cup each of tempura flour and pancake flour, then pour in 2 cups of cold water.

6

Heat a frying pan and generously add cooking oil.

7

Spread the batter thinly in the pan and cook until golden brown.

8

Flip the pancake and cook the other side until crispy.

9

Prepare the sauce by mixing soy sauce, red pepper flakes, vinegar, oligosaccharide, and sesame seeds.

10

Serve the pancake with the tangy sauce on the side.

NUTRIMENTS

Par portion

🔥

250

Calories

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

💡 Astuces

Use fresh squid for better texture and flavor.Adjust the spice level by reducing or increasing the chilies.Serve immediately for the best crispy texture.

⚠️ Précautions

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