Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Kimchi Tapioca Okonomiyaki with Crispy Shrimp and Squid
A bold Korean-Japanese fusion dish combining the savory layers of Japanese okonomiyaki with Korean kimchi and tapioca flour for a uniquely crispy texture. Topped with succulent shrimp and squid, finished with a drizzle of gochujang-infused Japanese mayo and garnished with chives for an umami-packed experience.
40 min
Medium
2 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty7/10
Sour5/10
Umami8/10
Spicy6/10
🥄 Texture
Crispy edges and exterior from the tapioca-enriched batter with a slightly chewy, tender interior studded with soft onion and chive. Bites of shrimp provide a firm snap while the squid rings add a pleasant, springy chewiness.
👃 Aroma
Pronounced fermented kimchi tang and the red pepper funk of gochujang mingle with a briny seafood note from shrimp and squid. Underlying savory/umami scents from soy, mayo and optional bonito flakes give a warm, slightly roasted depth.
🍷 Pairs Well With
Cold crisp lager or pilsner to cut the richness; alternatively a chilled, slightly sweet Riesling or traditional Korean makgeolli pairs well with the spicy-tangy flavors.
🥗 Side Dishes
Light cucumber or daikon pickles (sunomono), steamed short-grain rice or a small bowl of miso soup, and simple banchan like seasoned spinach or edamame to balance richness.
Ingredients(19 items)
- 12 cups all-purpose flour mixed with 1/2 cup tapioca flour (for crispy texture)
- 23/4 cup kimchi (finely chopped, including juice)
- 3200 grams large shrimp (peeled and deveined, halved lengthwise)
- 4150 grams squid (cleaned and sliced into rings)
- 53 large eggs
- 61 medium onion (thinly sliced)
- 71/2 cup fresh chives (cut into 2-inch pieces)
- 81/2 cup water
- 91/4 cup kimchi juice (from the kimchi container)
- 103 tablespoons vegetable oil (for cooking)
- 113 tablespoons gochujang (Korean red chili paste)
- 124 tablespoons Japanese mayo (Kewpie or equivalent)
- 132 tablespoons soy sauce
- 141 tablespoon mirin (Japanese sweet rice wine)
- 151 teaspoon sugar
- 161/2 teaspoon salt
- 171/4 teaspoon black pepper
- 18Bonito flakes (optional, for garnish)
- 19Aonori seaweed powder (optional, for garnish)
Nutrition Information(per serving)
685
Calories
38.2g
Protein
62.4g
Carbs
28.5g
Fat
Instructions
- 1
In a small bowl, whisk together 3 tablespoons gochujang, 4 tablespoons Japanese mayo, 1 tablespoon soy sauce, and 1 teaspoon sugar until smooth. Set aside as the fusion sauce.
- 2
In a large mixing bowl, combine 2 cups flour mixed with 1/2 cup tapioca flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Create a well in the center and add 3 eggs, 1/2 cup water, and 1/4 cup kimchi juice. Whisk together until a thick batter forms (consistency should be thicker than crepe batter but thinner than pancake batter).
- 4
Fold in 3/4 cup chopped kimchi, 1 medium sliced onion, and 1/2 cup chives into the batter gently until evenly distributed.
- 5
Pat the shrimp and squid dry with paper towels. Season both with a pinch of salt and black pepper.
- 6
Heat 1.5 tablespoons vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat (approximately 350°F or 175°C).
- 7
Pour half of the batter into the pan, spreading it into a 9-inch circular pancake. Cook for 3-4 minutes until the bottom is golden brown and crispy.
- 8
While the first side cooks, arrange half of the shrimp pieces (cut side down) on top of the okonomiyaki for the last minute of cooking.
- 9
Carefully flip the okonomiyaki using a wide spatula. Cook the other side for 3-4 minutes until equally golden and crispy.
- 10
Push the okonomiyaki to the side of the pan. Add 0.75 tablespoons oil to the empty space and quickly stir-fry half of the squid rings for 1-2 minutes until they turn opaque. Push them onto the okonomiyaki.
- 11
Transfer the first okonomiyaki to a serving plate. Repeat steps 6-10 with the remaining batter, shrimp, and squid.
- 12
Drizzle the fusion sauce generously over each okonomiyaki in a crisscross pattern.
- 13
Optional: Sprinkle bonito flakes and aonori seaweed powder on top for authentic Japanese presentation.
- 14
Serve immediately while hot and crispy. Cut into wedges and enjoy with additional sauce on the side for dipping.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!