Savory Water Parsley Pancake with Abundant Squid
Aromatic and Chewy Water Parsley Pancake Brimming with Squid! 🙂
Hello everyone! Today, I’ve made a delicious water parsley pancake generously filled with chewy squid! I personally prefer crispy savory pancakes, so I mixed frying powder with pancake mix for this recipe! I was planning to make a seasoned water parsley dish with the leftover greens, but I think I’ll add more squid and make another pancake tomorrow 🙂
Main Ingredients- 1 Squid (cleaned)
- 1 handful of Water Parsley (approx. 50g)
- A little Zucchini (optional)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s prepare all the ingredients for the pancake! Having fresh ingredients ready is the key to a delicious pancake.
Step 2
Soak the water parsley in cold water with a drop or two of vinegar for about 5 minutes. Then, rinse it thoroughly under running water to remove any residual dirt or grit. This step ensures a clean and pleasant taste.
Step 3
After washing, cut the water parsley into bite-sized pieces, about 2 to 3 cm long. If the strands are too long, it can be a bit tricky to manage while cooking.
Step 4
Thinly julienne the zucchini. This ingredient is optional, but it adds a wonderful texture and a subtle sweetness to the pancake.
Step 5
In a large bowl, combine the prepared water parsley, roughly chopped squid, and julienned zucchini. Using fresh squid will result in a chewier and more flavorful pancake.
Step 6
Add the pancake mix, frying powder, and cold water to the bowl. Mix everything together well. Using frying powder will give your pancake an extra crispy texture. Ensure the batter is not too thin.
Step 7
Gently mix the ingredients with the batter using a spatula until everything is evenly coated. It’s important that all the ingredients are well incorporated into the batter.
Step 8
Heat a generous amount of cooking oil in a pan over medium heat. Ladle about one portion of the batter onto the hot pan and spread it thinly, shaping it to ensure the squid and water parsley are evenly distributed and cook through. Cook until golden brown.
Step 9
Flip the pancake and cook the other side until it’s also golden brown and crispy. You can add a little more oil if needed during cooking for an even better result. Your delicious water parsley pancake is almost ready!
Step 10
While the pancake is cooking, let’s prepare the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of plum extract, and 1/2 tablespoon of sesame oil. Sprinkle in a pinch of gochugaru for a little heat, and finish with a sprinkle of toasted sesame seeds. Your flavorful dipping sauce is complete.
Step 11
If you have some chamnamul (Korean potherb), you can also make a simple seasoned side dish to go with it. In a bowl, combine the chamnamul, 1 tablespoon of soy sauce, 1 tablespoon of plum extract, a little minced garlic, and a pinch of gochugaru. Finally, add 1 tablespoon of sesame oil plus a little extra, and gently mix everything together. This fragrant chamnamul side dish will perfectly complement the water parsley pancake.
Step 12
And there you have it! A warm, crispy water parsley pancake loaded with squid, served with a delicious dipping sauce and a refreshing chamnamul side dish. A hearty and satisfying meal is ready. Enjoy!
