Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Korean Seafood and Kimchi Fritters with Egg
Crispy Korean-style fritters combining tender squid and shrimp with tangy kimchi and perilla leaves, bound together with eggs and tapioca flour. These savory pancakes are perfect as an appetizer or side dish, featuring a golden exterior and flavorful seafood-vegetable filling.
40 min
Easy
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet2/10
Salty7/10
Sour5/10
Umami8/10
Spicy5/10
π₯ Texture
Crispy golden exterior with a tender, slightly bouncy interior from the squid and shrimp. Kimchi adds pockets of moistness and bite, while perilla gives intermittent leafy softness.
π Aroma
Pronounced fermented kimchi aroma with garlicky and tangy notes layered over a briny, ocean-fresh seafood scent. Fresh perilla leaves contribute a herbal, slightly minty-anise top note that brightens the overall smell.
π· Pairs Well With
Cold crisp lager or a slightly sweet, effervescent makgeolli; alternatively a clean, chilled dry sake or light soju.
π₯ Side Dishes
Steamed white rice or short-grain rice, extra kimchi or pickled radish (danmuji), a scallion-vinegar dipping sauce or simple soy-vinegar-sesame dip, and a light cucumber salad for freshness.
Ingredients(10 items)
- 1300 grams squid (cleaned and thinly sliced)
- 2200 grams shrimp (peeled, deveined, and halved lengthwise)
- 31 cup kimchi (chopped into bite-sized pieces)
- 415 perilla leaves (κΉ»μ, roughly chopped)
- 53 large eggs (beaten)
- 61/2 cup tapioca flour
- 72 tablespoons kimchi juice (from the kimchi container)
- 81 teaspoon salt
- 91/2 teaspoon black pepper
- 102 tablespoons vegetable oil (for pan-frying)
Nutrition Information(per serving)
245
Calories
24.8g
Protein
8.2g
Carbs
12.5g
Fat
Instructions
- 1
Pat the squid slices and shrimp dry with paper towels to remove excess moisture, which will help achieve crispier fritters.
- 2
In a large mixing bowl, combine the beaten eggs, tapioca flour, kimchi juice, salt, and black pepper. Stir until you have a smooth batter with no lumps.
- 3
Add the sliced squid, halved shrimp, chopped kimchi, and roughly chopped perilla leaves to the batter. Gently fold all ingredients together until evenly distributed, being careful not to break the shrimp pieces.
- 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium-high heat until it shimmers.
- 5
Spoon approximately 3 tablespoons of the seafood-kimchi mixture onto the hot skillet, gently flattening it with the back of a spoon into a patty about 1/4 inch thick. You should be able to fit 3-4 fritters per batch.
- 6
Cook for 3-4 minutes on the first side until the bottom is golden brown and crispy. Check by lifting the edge gently with a spatula.
- 7
Carefully flip each fritter and cook for another 3-4 minutes on the second side until equally golden and crispy.
- 8
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
- 9
Repeat steps 4-8 with the remaining batter and oil, adding more oil to the pan as needed between batches.
- 10
Serve the fritters hot, optionally with a dipping sauce made from soy sauce and vinegar, or with additional kimchi on the side.
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!