Nutritionist Recipe - 4. Korean Pancake with Cuttlefish

Ingredients (for 4):

• Squid - 1 or 2 (depend on size)
• Chinese chives -3 bunches
• Korean soy sauce - 2 tbsp
• Spring onion - 1 bunch 
• Egg - 3
• Salt - 1/3 tsp
• Flour - 1 tbsp
• Korean spicy sauce - 2 tsp
• Sugar - 1/2 tsp
• White pepper powder - 1/2 tsp
• Rice wine - 1 tsp
• Oil - 1 tsp

Procedures:

1. Clean the squid and remove the bone and beak, cut into pieces and marinate with rice wine.

2. Clean the Chinese chives and cut into pieces.

3. Remove the roots of the spring onion, then clean and drip dry. Cut into small pieces and add Korean soy sauce to make the dipping sauce.

4. Whisk the eggs and then add salt, flour, Korean spicy sauce and sugar. Then add Chinese chives in.

5. Heat the pan with the oil, then add the squid to stir fry. Add white pepper powder and continue to stir fry until dry.

6. Add the egg batter and then turn the heat to low, cover with the lid to allow it to form the pancake.

7. Flip over and cook until well done.

8. Serve with the dipping sauce.