Spicy Kimchi and Chewy Squid Pancake: A Perfect Winter Snack
#KimchiPancake #SquidKimchiJeon #KoreanWinterFood #EasySnackRecipe
As the kimchi ferments beautifully during this season, we’ve created a delightful ‘Kimchi Squid Pancake’ perfect for late-night snacks or anytime munching. We’ve generously added chewy squid to the well-fermented kimchi, enhancing the flavor and texture. The unique combination of spicy, tangy kimchi and the savory sweetness of squid creates a wonderfully satisfying bite. This pancake is incredibly easy to make with just kimchi, making it an ideal dish for any occasion. Experience the delightful fusion of textures and tastes!
Main Ingredients- 1/4 head of well-fermented napa cabbage kimchi
- 1 squid, cleaned
Cooking Instructions
Step 1
First, prepare the kimchi. Chop about 1/4 head of well-fermented napa cabbage kimchi. To ensure a pleasant chewiness, cut it into pieces roughly half an inch wide, rather than finely mincing it. This will give you a satisfying crunch with every bite.
Step 2
Next, prepare the squid. If you’re using pre-cleaned squid, simply cut it into bite-sized pieces, slightly larger than the kimchi pieces for a better texture. If using whole squid, clean it thoroughly and then cut into similar bite-sized pieces.
Step 3
In a bowl, combine the chopped kimchi and squid. Add 1 teaspoon of sesame oil and 1 tablespoon of fish sauce (or soy sauce) and mix well. You can also add a little bit of kimchi juice to adjust the seasoning if needed. Mixing these ingredients beforehand allows the flavors to meld beautifully.
Step 4
Now, let’s make the pancake batter. In a large bowl, combine 2 cups of all-purpose flour and 1/2 cup of sweet rice flour. Add a pinch of salt for seasoning. Gradually add water, stirring constantly, until you achieve a smooth, flowing batter consistency, similar to that of heavy cream. Make sure the batter is not too thick or too thin. Once the batter is ready, gently fold in the seasoned kimchi and squid mixture, ensuring that the kimchi pieces are evenly distributed and not clumped together.
Step 5
Heat a frying pan over medium-high heat until it’s thoroughly hot. Add a generous amount of cooking oil to coat the pan. Ladle the batter onto the hot pan, spreading it out into a round pancake shape. Initially, cook over medium-high heat for about 1-2 minutes, then reduce the heat to medium-low. Cook slowly until the underside is golden brown and the pancake moves freely in the pan when gently shaken. This indicates that the bottom is well-cooked and ready to be flipped.
Step 6
Once the bottom is golden brown and crispy, carefully flip the pancake. Ensure it holds its shape as you flip it. Cook the other side until it’s also golden brown and fully cooked. After cooking, it’s recommended to place the finished pancake on a paper towel-lined plate for a minute to drain any excess oil. This step helps to keep the pancake crispy and prevents it from becoming soggy.
Step 7
Serve the delicious Kimchi Squid Pancake warm. You can cut it into bite-sized pieces or rectangles for easier sharing. This pancake is not only a fantastic standalone dish but also pairs wonderfully with makgeolli (Korean rice wine) or beer. Enjoy this delightful Korean delicacy, perfect for gatherings or a cozy night in!
