Crispy Squid and Chive Pancake
How to Make a Crispy and Delicious Squid and Chive Pancake
This recipe features a thick and hearty squid and chive pancake, perfect for using up large, fresh squids. It’s wonderfully crispy on the outside and delightfully chewy inside, with the aromatic chives and savory squid creating a burst of flavor. Its satisfying thickness makes it a great main dish or a delightful accompaniment to drinks. Try this easy yet delicious squid and chive pancake for a special meal or a weeknight treat!
Main Ingredients- 1.5 large fresh squids
- 1/2 bunch fresh chives
- 3 spicy Cheongyang peppers
Batter Ingredients- 2 cups pancake mix (buchim garu)
- 1 cup frying powder (for extra crispiness)
- 1 large egg
- 2 cups pancake mix (buchim garu)
- 1 cup frying powder (for extra crispiness)
- 1 large egg
Cooking Instructions
Step 1
First, clean and prepare the fresh squids. Cut them into bite-sized pieces, about 1 to 2 cm thick. Avoid cutting them too thinly, as this can affect the chewy texture. Slightly thicker pieces are recommended.
Step 2
Wash the fresh chives thoroughly to remove any dirt. Trim off any wilted or tough parts. Cut the chives into manageable lengths, approximately 3 to 4 cm. If they are too long, it can be difficult to handle when frying the pancake.
Step 3
In a large bowl, combine the pancake mix (2 cups) and frying powder (1 cup). Add the salt (1 Tbsp) for flavor and the fish sauce concentrate (2 Tbsp) for a rich umami taste. Crack in the egg (1 large) and mix well to create the base for your batter.
Step 4
Gradually add about 2 cups (400ml) of cold water to the dry ingredients and seasoning. Mix until you achieve a thick, pourable batter consistency. When you lift a spoon, the batter should flow smoothly but not be too watery. The frying powder will contribute to a wonderfully crispy finish.
Step 5
Finely mince the 3 Cheongyang peppers. If you prefer less heat, you can reduce the amount or omit them altogether. Mincing them finely ensures an even distribution of spice throughout the pancake.
Step 6
Add the prepared squid pieces, chopped chives, and minced Cheongyang peppers to the thick batter. Gently mix everything together with a spatula until all ingredients are well coated. Ensure the ingredients are evenly distributed within the batter for the best flavor and texture.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. Ladle a portion of the batter onto the hot pan. Let it cook until the edges start to set and turn golden brown. It’s a good idea to taste a small piece of the cooked batter at this stage to check the seasoning and adjust if necessary. You might want to add a pinch more salt or prepare a dipping sauce.
Step 8
Once the edges of the pancake turn golden, carefully flip it using a spatula. It’s best to cook over medium heat to ensure the inside cooks through while the outside becomes extra crispy. Continue to cook until both sides are a beautiful golden brown.
Step 9
The generous chunks of squid, cut to be large and thick, add a delightful chewy texture that complements the crispy exterior. The freshness of the squid significantly enhances the overall flavor of the pancake.
Step 10
Once perfectly cooked, cut the squid and chive pancake into desired serving pieces or simply tear it apart while it’s still warm. Serve with a side of tangy soy-vinegar dipping sauce (cho-ganjang) or a spicy chili-vinegar dip (cho-jang) for an extra burst of flavor. This makes for an excellent pairing with a refreshing glass of makgeolli (Korean rice wine)!
