Chewy Squid and Crispy Vegetable Pancakes (Ojingeo Yachaejeon)
Grandma’s Old-Fashioned Recipe: Delicious Squid and Vegetable Pancakes
This dish brings back fond memories of my grandmother, who used to make it for me often when I was little! Now, I get to make it for my own children. It’s packed with chewy squid and crunchy vegetables, creating a wonderful texture and flavor combination. Using tempura flour ensures a delightful crispiness, making these pancakes a guaranteed hit for everyone!
Main Ingredients
- 1 squid
- 1/2 medium onion
- 1/3 carrot
- 1/4 zucchini
- 1 king oyster mushroom
- 3 Tbsp canned corn
Batter and Seasoning
- 1 egg
- 100g tempura flour
- 1 tsp salt
- A pinch of black pepper
- A pinch of paprika powder
- 1 egg
- 100g tempura flour
- 1 tsp salt
- A pinch of black pepper
- A pinch of paprika powder
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will give our squid and vegetable pancakes their wonderful flavor. Wash the onion, carrot, zucchini, and king oyster mushroom thoroughly. Dice them as finely as possible. Finely dicing the ingredients helps them cook through evenly and allows them to bind together better when forming the pancakes, making them easier to handle. Drain the canned corn in a sieve.
Step 2
Rinse the prepared squid under running water and pat it dry. Slice it thinly. If the squid pieces are large, it’s a good idea to cut them into bite-sized pieces for easier eating.
Step 3
Just like the vegetables, finely mince the sliced squid. Mincing all the ingredients finely not only speeds up the cooking time but also ensures they are well-distributed for a more delicious pancake.
Step 4
Now, let’s bring all the ingredients together and season them. In a large bowl, combine the minced squid, all the chopped vegetables, and the drained corn. Crack in 1 egg and add 100g of tempura flour. Finally, season with 1 teaspoon of salt, a pinch of black pepper, and a sprinkle of paprika powder for color. Mix everything thoroughly with your hands or a spatula until well combined.
Step 5
The batter is ready when all the ingredients are well-coated with tempura flour and seasoning, resulting in a thick mixture. If the batter seems too wet, add a little more tempura flour. If it’s too dry, add a bit more egg wash to reach the desired consistency.
Step 6
Let’s start frying! Heat a frying pan over medium heat and add a generous amount of cooking oil. We want to fry them to achieve a crispy exterior, so don’t be shy with the oil!
Step 7
Using a ladle or a large spoon, scoop portions of the batter and carefully drop them into the hot oil, flattening them slightly into round shapes. Avoid making the pancakes too thick, as this can prevent them from cooking through completely. Be cautious as the squid’s moisture can cause splattering!
Step 8
Once one side is golden brown and cooked, carefully flip the pancake. Cook the other side until it’s also golden brown. To ensure the inside is fully cooked, flip the pancake one more time and cook for about 3 to 4 minutes per side in total.
Step 9
Once cooked, transfer the crispy squid and vegetable pancakes to a plate lined with paper towels to absorb any excess oil. Arrange the drained, warm pancakes on a serving dish. These delicious pancakes are perfect as a snack or a side dish that everyone, young and old, will love! Enjoy your meal!
