Chewy and Fun Texture! ‘Sweet Potato and Dried Shredded Squid Pancake’ Recipe
Enjoy it like a Korean Pizza! How to Make ‘Sweet Potato and Dried Shredded Squid Pancake’ with its Fantastic Combination of Chewy Dried Squid and Soft Sweet Potato
Introducing the ‘Sweet Potato and Dried Shredded Squid Pancake,’ a delightful dish with an irresistibly chewy and fun texture, reminiscent of a Korean-style pizza. Perfect as a snack for kids or an accompaniment with makgeolli for adults, make this special pancake easily at home.
Basic Ingredients
- 2 medium potatoes
- 1/2 tsp salt
- A pinch of pepper
Abundant Topping Ingredients
- 100g dried shredded squid (jinjomak)
- 40g oyster mushrooms (torn or sliced into bite-sized pieces)
- 3 Tbsp onion (finely julienned)
- 3 Tbsp carrot (finely julienned)
- 3 leaves perilla leaves (finely julienned)
- 2 eggs
- 1/2 tsp salt
- 100g dried shredded squid (jinjomak)
- 40g oyster mushrooms (torn or sliced into bite-sized pieces)
- 3 Tbsp onion (finely julienned)
- 3 Tbsp carrot (finely julienned)
- 3 leaves perilla leaves (finely julienned)
- 2 eggs
- 1/2 tsp salt
Cooking Instructions
Step 1
First, prepare 100g of dried shredded squid (jinjomak). Soak it in cold water for about 10 minutes to soften. This step reduces the saltiness and enhances the chewy texture.
Step 2
Once softened, squeeze out excess water from the dried shredded squid and cut it into bite-sized pieces, about 3-4 cm long. Cutting them too long can make them difficult to cook in the pancake.
Step 3
Prepare 40g of oyster mushrooms by removing the tough ends and tearing them into bite-sized pieces or slicing them. The mushrooms will add another layer of chewy texture to the pancake.
Step 4
Finely julienne 3 tablespoons of onion after washing and drying it. The sweetness of the onion will help balance the overall flavors of the pancake.
Step 5
Similarly, finely julienne 3 tablespoons of carrot. The vibrant color of the carrot will make the pancake look even more appetizing.
Step 6
Wash and thoroughly dry 3 fresh perilla leaves, then finely julienne them to add a refreshing aroma. The fragrance of the perilla leaves pairs wonderfully with the dried shredded squid.
Step 7
In a bowl, crack 2 eggs and whisk them well.
Step 8
Add the softened and cut dried shredded squid, torn oyster mushrooms, julienned onion, carrot, and perilla leaves to the whisked eggs. Mix in 1/2 teaspoon of salt. Combine all ingredients thoroughly with the egg mixture. This will form your delicious topping filling.
Step 9
Now, let’s prepare the potatoes. Peel and wash 2 medium potatoes. Using a mandoline slicer or a grater, cut them into thin shreds. It’s important to cut them thinly, as thicker shreds will take longer to cook.
Step 10
Add 1/2 teaspoon of salt and a pinch of pepper to the julienned potatoes and mix gently. The salt will help draw out some moisture from the potatoes, contributing to a crispier texture, while the pepper enhances their flavor.
Step 11
Heat a frying pan over medium heat and add a generous amount of cooking oil. Shape the julienned potatoes into rounds of about 10-12 cm in diameter and place them in the hot oil. Avoid overcrowding the pan, as this can make cooking difficult.
Step 12
On top of the potato base, generously spoon the prepared topping mixture of dried shredded squid and vegetables. Gently press the center to secure it.
Step 13
Cook over medium heat until one side is golden brown and crisp, then carefully flip the pancake using a spatula and cook the other side until golden brown. The pancake is ready when the potatoes are cooked through and the exterior is nicely browned and crispy.
Step 14
Enjoy your ‘Sweet Potato and Dried Shredded Squid Pancake’ while it’s warm for the best taste! Savor the delightful combination of chewy dried squid, soft potatoes, and fresh vegetables.
