Kimchi Tapioca Okonomiyaki with Crispy Shrimp and Squid | Fridgify

Ingredients

• 2 cups all-purpose flour mixed with 1/2 cup tapioca flour (for crispy texture)
• 3/4 cup kimchi (finely chopped, including juice)
• 200 grams large shrimp (peeled and deveined, halved lengthwise)
• 150 grams squid (cleaned and sliced into rings)
• 3 large eggs
• 1 medium onion (thinly sliced)
• 1/2 cup fresh chives (cut into 2-inch pieces)
• 1/2 cup water
• 1/4 cup kimchi juice (from the kimchi container)
• 3 tablespoons vegetable oil (for cooking)
• 3 tablespoons gochujang (Korean red chili paste)
• 4 tablespoons Japanese mayo (Kewpie or equivalent)
• 2 tablespoons soy sauce
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Bonito flakes (optional, for garnish)
• Aonori seaweed powder (optional, for garnish)