⇩ Full recipe 🦑 ⇩ Ingredients: 2 Green Onions 1/2 white onion 5 baby Carrots 1/2 cup flour 2 Egg 1.5 tbsp potato starch assorted seafood mix & shrimp 1 Serrano pepper 1 tbsp Minced Garlic 2 mini Red bell pepper 1 tsp Salt 1/2 tsp Black pepper 1/2 tbsp Sesame oil 2 tbsp Mirin Dipping sauce: 2 tbsp soy sauce 1 tbsp gochugaru 1/2 tsp sesame seeds Directions: 1.) Dice your green onions, white onions, bell pepper, serrano, pepper, and carrots 2.) In a bowl add in your seafood mix, and I didn’t salt, black pepper, sesame oil, Mirin, flour, eggs, your cut veggies, and potato starch and mix well. 3.) Coat your pan with spike oil and on medium heat, add your batter in small circles 4.) Flip once cooked through and golden brown. 5.) for the sauce combine your soy sauce, gochugaru, and sesame seeds and enjoy! This is a classic childhood favorite of mine that I turn higher protein and lower calorie to help me reach my fitness goals without compromising on taste! 📩 Save this Korean Seafood Pancake recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #koreanfood #seafood #koreanpancake #highprotein #lowcalorie #recipe #healthyfood Sizzle up your Summer with this Korean BBQ Squid. Cooked quickly on a high heat hot plate this remain tender and tasty. This was a favourite in the family! This recipe is also found on the fi website Serves 4-6 as a shared starter 1 kg Loligo or calamari squid, cleaned in store, ask our fishmongers 2 tbsp gochujang* from @ofood_au from @harrisfarmmarkets 1 tbsp sesame oil 1 tbsp salt reduced soy sauce 1 tbsp rice wine vinegar 1 tbsp honey Finely shredded green onions (shallots), kewpie mayonnaise and char-grilled lemon wedges, to serve Cut squid hoods open lengthways and fan open. Using a sharp knife, score the inner side of the hoods at 1/2cm-intervals in a honeycomb pattern. Halve hoods lengthways. Pat squid hoods and tentacles dry with paper towel. Set aside. Combine gochujang sauce, sesame oil, soy sauce, rice wine vinegar and honey in a medium bowl. Mix until well combined. Add squid. Toss to coat in mixture. Cover and refrigerate for 30 minutes. Preheat a greased barbecue plate or char-grill pan over medium-high heat. Draining squid, barbecue or char-grill in batches, tossing often, for 2-3 minutes until curly and golden. Serve with shredded green onions, kewpie mayonnaise for dipping and char-grilled lemon wedges. *Gochujang is a delicious Korean thick chilli paste sold in Harris Farm and in the Asian section of large supermarkets #squid #bbq #koreanbqq #seafood #harrisfarm #squidgames #cooking #foodie #sydneyfoodie @fishinthefamily No editor was harmed in the making of this video 👹👹👹 Korean Octopus Salad Ingredients: 200g octopus 1 tbsp gochugaru 1 tbsp gochujang 1 crushed garlic clove 1 tbsp white vinegar 1 tbsp plum syrup (optional) 1/2 tbsp sugar 1 tbsp sesame oil Sesame seeds 1 cucumber 1/2 onion 3 perilla leaves A handful of cabbage 1/2 tofu, cut into cubes Unseasoned seaweed sheets for making wraps Instructions: Cook or steam the octopus for 1-2 minutes, then allow it to cool down. Cut it into thin slices and set them aside. Slice the cucumber, onion, perilla leaves, and cabbage into thin strips. In a bowl, mix together the sauce ingredients, including gochugaru, gochujang, crushed garlic clove, white vinegar, plum syrup (if using), sugar, and sesame oil. Add the sliced octopus and vegetables to the bowl and mix everything well to coat them evenly with the sauce. Cut the unseasoned seaweed sheets into pieces suitable for making wraps. For added flavor, you can grill the sheets over medium heat, but be cautious not to cause a fire (the seaweed texture will be more crunchy and less chewy). Serve the octopus and vegetable mixture with cucumber slices and tofu cubes. Use the seaweed sheets as wraps for a delicious and refreshing meal. #fyp #koreanfood #seafood #octopus #salad #gochujangsauce #easyrecipes one pot korean seafood soybean stew 🤤 #koreanfood #jjigae #kfood seafood doenjang jjigae 🍲 - 4 cups anchovy stock (or chicken broth) - 2 tbsp seafood doenjang paste (korean soybean paste with seafood flavor) mine is from @ofoodusa - 1 small onion, chopped - 1 zucchini, sliced - 1 tbsp minced garlic - 1 cup seafood mix (shrimp, clams, mussels, squid, etc.) - 8 oz silken tofu, cut into cubes - 1 egg - 1/2 tsp gochugaru (korean red chili flakes) - 1 tsp fish sauce (or to taste) - 2 green onions, chopped dissolve 2 tbsp of seafood doenjang paste into 4 cups of anchovy stock and bring it to a boil.
add onion, zucchini, and minced garlic. cook for 5-7 minutes.
add the seafood mix and fish sauce. cook for another 5-7 minutes.
add tofu pieces and egg (as many as you’d like). cook until the egg is set. garnish with green onions and gochugaru.
taste and adjust the seasoning if needed, adding more fish sauce or gochugaru for saltiness and heat. enjoy with rice!