Korean Squid Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Korean squid pancakes are savory vegetable and calamari fritters fried until crispy and golden. They're served as an appetizer or light main course with a tangy dipping sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small squid tubes
- 1/2 onion
- 1/2 carrot
- 1/2 zucchini
- 50 g oyster mushrooms ((or your preferred mushrooms))
- 10 stalks small green onions
- 1 red chili
- 1 green chili
- A few sprinkles ground black pepper ((or white pepper))
- 2 1/2 cups all purpose flour
- 2 1/2 cups water
- 1/2 tsp fine sea salt
- 1 egg
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 2 tsp sugar
- Some onion (, diced )
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 378mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 489mg
- Calcium
- 69mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.