Korean Pancakes with Calamari and Kimchi
These delicious Korean pancakes are very easy to make. Calamari, kimchi, and garlic chives are combined with rice flour batter. Enjoy this savory dish!
Rice flour is the best ingredient for making Korean pancake batter. It is crispy with rich flavors on the outside, and moist with slightly mochi-like texture on the inside.
Asian ingredients including dashi, mirin, and kimchi can be purchased online or at Asian grocery stores.
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
For the pancakes
|1¼ cups (200g)||rice flour|
|1½ teaspoons (4.5g)||dashi powder|
|¾ cup (200ml)||water|
|3.5oz/100g||garlic chives or scallions, cut into 1 inch (3cm) pieces (about 1 cup)|
|12oz/360g||calamari, thinly sliced|
|7oz/200g||kimchi, cut into 1 inch (3cm) pieces (about ½ cup)|
|1½ tablespoons (22ml)||sesame oil|
For the dipping sauce
|3 tablespoons (50ml)||soy sauce|
|1 teaspoon (5ml)||mirin|
|1 teaspoon (5ml)||sesame oil|
|1 teaspoon (3g)||white toasted sesame|
|1 teaspoon (3g)||dashi powder|
In a bowl, make the batter by mixing rice flour, eggs, dashi powder, and water.
Add garlic chives, calamari, and kimchi.
Heat the sesame oil in a skillet or griddle. Pour approximately 1/2 cup batter. Flip when one side begins to turn golden brown, and cook on the other side similarly. Cut into bite size pieces.
Make the dipping sauce by mixing soy sauce, mirin, sesame oil, toasted sesame, and dashi powder.
Plate the pancakes and serve with the sauce on the side.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.