Cuisine
Korean
Time
15 mins
Servings
2 people people
In a large bowl, whisk together the flour, cornstarch/potato starch, kimchi liquid, gochugaru, egg, and add water a little bit at a time. Should be a runny pancake-batter consistency. Add a little more water if the batter is too thick. Stir in the kimchi, spring onions, and onion. If using large squid, slice into thin strips and set aside.
In a separate small bowl, mix together the dipping sauce and set aside.
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread into a thin round pancake. Cook until the edges turn light golden brown, about 4-5 minutes. If adding seafood, layer over the top of the pancake. Flip pancake over, adding more oil around the sides of the pan. Press the pancake down with a spatula. Cook until golden brown and crispy around 5 minutes, then flip and cook the other side for another 2-3 minutes. Serve immediately.
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