Step 1

First, let’s begin by thoroughly preparing all the ingredients needed to make a delicious Squid and Chive Pancake.

Step 2

If you are using frozen squid, submerge it in cold water to thaw it completely. This helps preserve the squid’s fresh flavor.

Step 3

Prepare the thawed squid for the recipe. Finely chop the tender tentacles to mix into the batter, and cut the chewy body into bite-sized pieces. If you have time, you can remove the thin skin from the squid body for an even more tender result.

Step 4

Wash the fresh chives under running water to remove any dirt or debris. It’s important to preserve the chives’ fresh, aromatic flavor.

Step 5

Cut the washed chives into approximately 5cm lengths for easy eating. If you’re adding color, thinly slice the red chili peppers diagonally, and julienne the onion. (The onion is optional; adding it will bring out a subtle sweetness.)

Step 6

In a large bowl, combine all the batter ingredients. Add the chives, 1 egg, Cheongyang peppers and red chili peppers (if using), pancake mix (1 cup), tempura flour (1 cup), cold water (1.5 cups), sugar (1/2 Tbsp), julienned onion (optional), salt (1/2 Tbsp), and the finely chopped squid tentacles. Mix well until you have a smooth batter with no lumps. Using tempura flour will give you a crispier texture.

Step 7

Heat a wide pan over medium heat and generously add cooking oil. Ladle about one scoop of batter onto the pan, spreading it thinly and widely. Then, artfully arrange the pre-cut squid body pieces on top.

Step 8

Fry the pancake, flipping it occasionally, until each side is golden brown and crispy. If there’s too much oil, you can gently dab it with a paper towel.

Step 9

Your crispy on the outside, tender on the inside, magnificent Squid and Chive Pancake is ready! It will be a wonderful addition to your guest’s dining table.

Step 10