Chewy Squid and Aromatic Chives Pancake (Ojingeo Buchujeon)
Crispy Seafood & Vegetable Pancake – Learn the Secret to Making Perfect Ojingeo Buchujeon!
The simple combination of chives and zucchini is enough to make a delicious pancake, but discovering squid in the freezer took this recipe to the next level! Let’s create a delightfully flavorful Ojingeo Buchujeon with this perfect pairing. Experience the wonderful harmony of chewy squid, fresh vegetables, and a satisfyingly crispy texture. Enjoy this delightful seafood and vegetable pancake right at home.
Main Ingredients- 1 squid
- 1/2 zucchini
- 1/3 carrot
- 30g chives
- 1/2 onion
- 1 red chili pepper
Cooking Instructions
Step 1
1. **Prepare the Squid:** Clean the squid thoroughly, pat it dry, and slice it into thin strips. 2. **Prepare the Vegetables:** Peel (if necessary) and wash the zucchini, carrot, and onion, then slice them into thin strips. 3. **Prepare Chives & Chili:** Cut the chives into approximately 3-4 cm lengths. Finely chop the red chili pepper and remove the seeds.
Step 2
In a large bowl, combine 1 cup of pancake mix with 1/3 cup of water, whisking until smooth with no lumps. Crack in 1 egg and add 2 tablespoons of dried shrimp powder for an extra layer of flavor. (Tip: For a deeper, nuttier taste, lightly toast dried shrimp in a dry pan until fragrant, let them cool, then grind them into a fine powder. You can omit the shrimp powder if unavailable.)
Step 3
Add the julienned zucchini, carrot, and onion to the batter and gently mix. The squid and red chili pepper will be added on top later, so keep them separate for now. It’s crucial to thoroughly pat the squid dry with paper towels to ensure a crispy pancake.
Step 4
Heat a generous amount of oil in a pan over medium heat. Ladle about one portion of the batter onto the pan and spread it thinly. Arrange the prepared squid and red chili pepper attractively on top. (Tip: Seafood can sometimes cause pancakes to break apart, but topping them this way not only makes them look beautiful but also enhances the chewy texture. It helps prevent the pancake from falling apart.)
Step 5
Cook over medium-low heat until golden brown and beautifully crisp on both sides. Be mindful of the heat to prevent burning and allow it to cook thoroughly.
Step 6
This special method of cooking ensures the squid is visible on the surface, not hidden within the batter, making for a visually appealing and delicious pancake. The combination of chewy squid, crispy pancake, and the savory flavors of chives and seafood creates a delightful culinary experience.
Step 7
Finally, briefly increase the heat to high to evaporate any remaining moisture, resulting in an even crispier pancake. Serve immediately with a soy-based dipping sauce for the ultimate taste sensation.
