Crispy Squid and Chive Pancake (Ojingeo Buchujeon)
Delicious Homemade Squid and Chive Pancake Recipe
This squid and chive pancake is even more delicious when you mix in leftover vegetables from your fridge. It’s crispy on the outside and tender on the inside, perfect for a light meal or a delightful snack.
Pancake Ingredients
- 2 squid (cleaned)
- 1 bunch chives (approx. 100g)
- 1/4 onion
- 1/4 carrot
- 2 eggs
- 1/4 large green onion (or 1 bunch of scallions)
- Pinch of salt (1 tsp if using seasoned salt)
- 1 cup pancake mix
- 1 cup tempura flour (mixing half and half with pancake mix makes it extra crispy)
- 1 Korean chili pepper (optional)
- Small piece of zucchini (optional)
Soy Dipping Sauce
- 2 Tbsp soy sauce
- 1 Tbsp water
- 1/8 onion (finely chopped)
- 1/2 Korean chili pepper (finely chopped)
- Pinch of sesame seeds
- 2 Tbsp soy sauce
- 1 Tbsp water
- 1/8 onion (finely chopped)
- 1/2 Korean chili pepper (finely chopped)
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, rinse the squid under running water and clean them by removing the innards and cartilage. Chop the squid into small pieces, about 1cm wide. Cut the chives into roughly 3-4cm lengths. Thinly julienne the carrot. Finely chop the green onion (or scallions) as well. Adding a variety of vegetables enhances the texture and flavor.
Step 2
In a large bowl, crack the 2 eggs and whisk them with 1 teaspoon of seasoned salt. (If using regular salt, adjust to taste.)
Step 3
Add the pancake mix and tempura flour (mixing them in a 1:1 ratio yields a crispier pancake) to the bowl with the beaten eggs. Mix the dry ingredients briefly, then pour in **cold water**. Using cold water is key to achieving a crispy texture for your pancake. Mix until you have a thick batter consistency, ensuring all ingredients are incorporated but not overly runny.
Step 4
Add the prepared squid, chives, carrot, and green onion to the batter and mix well to combine. If you enjoy a bit of spice, finely chop and add the Korean chili pepper. For extra crunch, thinly julienne and add some onion or zucchini. Mix everything together.
Step 5
Adjust the batter’s thickness by adding a little more cold water or egg if it’s too thick, or a bit more flour if it’s too thin. Finally, season with seasoned salt (or regular salt) to taste. Be careful not to make it too salty; you want to highlight the natural flavors of the ingredients.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Ladle spoonfuls of the batter into the hot pan, spreading them thinly and evenly. Cook until the bottom is golden brown and crispy, then carefully flip the pancake and cook the other side until golden brown and cooked through. Ensure the squid and vegetables are fully cooked, and the edges of the pancake are nicely crisped.
Step 7
While the pancake is cooking, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce and 1 tablespoon of water. Add the finely chopped onion and Korean chili pepper. Sprinkle with sesame seeds. This savory, slightly sweet, and spicy dipping sauce complements the squid and chive pancake perfectly, cutting through any richness and adding a clean finish to each bite.
