Chewy Squid and Aromatic Scallion Pancake (Ojingeo Pajeon)
The Ultimate Crispy and Savory Squid Pancake for Rainy Days
On a rainy day, whether it’s the monsoon season or a typhoon, nothing beats the comforting aroma and taste of a savory Korean pancake. This Squid and Scallion Pancake (Ojingeo Pajeon) is the perfect dish for such weather. Recently, the price of squid has dropped, making it more accessible to enjoy this delicacy. While it’s called a seafood pancake, squid is the star ingredient here! Experience the delightful combination of crispy batter, tender squid, and fragrant scallions in this homemade treat.
Main Ingredients
- 1 Squid (cleaned and prepared)
- 2 handfuls Scallions (approx. 100-150g)
- 1 Red chili pepper (for garnish)
- 1 Egg
- 1.5 cups Pancake mix (approx. 150g)
- 1.5 cups Water (approx. 300ml)
- Generous amount of cooking oil
Cooking Instructions
Step 1
Wash the scallions thoroughly and pat them dry. Cut them into lengths of about 10-15 cm. If they are too long, it might be difficult to cook evenly.
Step 2
In a bowl, combine 1.5 cups of pancake mix with 1.5 cups of water. Mix until you have a batter that is neither too thick nor too thin. It should be fluid enough to spread naturally when ladled onto the pan, with a consistency that slowly drizzles off a chopstick.
Step 3
In a separate small bowl, lightly beat the egg. Avoid over-beating; you want the yolk and white to be partially mixed, with some distinct streaks remaining. This will create a beautiful visual appeal when cooked.
Step 4
Thinly slice the red chili pepper after removing the seeds. This will be used for a colorful garnish.
Step 5
Cut the prepared squid into bite-sized pieces, about 1-2 cm wide. Slicing them too thinly might reduce the chewy texture, so aim for a moderate thickness.
Step 6
Generously coat a frying pan with cooking oil and heat it over medium heat. Frying the pancake in ample oil, similar to how Jeon (Korean pancakes) are made in Gwangjang Market, results in a wonderfully crispy exterior. Ensure the pan is well-heated before adding the batter.
Step 7
Ladle some batter onto the heated pan and spread it thinly and evenly to form a circle. Adjust the size according to your pan.
Step 8
Arrange the prepared scallions neatly over the batter, covering it as much as possible. They will wilt down as they cook, so don’t be shy about adding a good amount.
Step 9
Place the sliced squid pieces attractively on top of the scallions. The squid may shrink slightly as it cooks, so overlapping them a bit is fine.
Step 10
Once the edges begin to turn golden brown, it can be tricky to flip the pancake. Instead, tilt the pan and use a spoon to scoop up the hot oil from the edge and drizzle it over the top of the pancake. Repeat this process. This method cooks the squid and scallions thoroughly without needing to flip the entire pancake.
Step 11
When the squid is almost fully cooked, pour the lightly beaten egg mixture evenly over the entire pancake. The egg will help bind everything together as it cooks.
Step 12
Arrange the sliced red chili peppers on top of the egg layer for a decorative touch. Once the egg is set and cooked through, your Squid and Scallion Pancake is ready to be enjoyed. Be careful not to overcook, as the squid can become tough.
Step 13
Alternatively, you can mix the sliced squid and scallions directly into the batter beforehand. This method ensures the ingredients are evenly distributed and makes the pancake easier to handle while cooking.
Step 14
Pour the batter (with mixed ingredients, if using the alternative method) into the hot, oiled pan. Cook over medium-low heat, flipping occasionally, until both sides are golden brown and crispy. Ensure the squid and scallions are cooked through by adjusting the cooking time.
Step 15
Your delicious Squid and Scallion Pancake, crispy on the outside and chewy on the inside, is complete! Enjoy it with a warm soy dipping sauce on a rainy day.
