Kimchijeon (from Bae Yong Joon)

- Shake out the kimchi filling and dice the cabbage finely.

- Skin the quid and slice the body into small strips, then remove the suckers and chop the tentacles into small pieces.

- Finely dice the onion.

- In a large bowl, mix the kimchi, diced onion, squid, egg, kimchi brine, water and flour. Mix well. Season the batter with soy sauce and salt.

- Over medium heat, pour a tablespoon or batter into an oiled pan. Cook until golden brown.

Thank you for the recipe!