Spicy Kimchi and Squid Pancake (Kimchi Ojingeo Jeon)
Kimchi and Squid Pancake
A delightful Kimchi Ojingeo Jeon where the tangy flavor of kimchi harmonizes perfectly with the chewy texture of squid. We’ve lightly rinsed the kimchi to reduce its spiciness and saltiness, making it perfect for kids too! Enjoy this savory Korean pancake.
Main Ingredients
- Napa Cabbage Kimchi 1/4 head (or appropriate amount)
- 1 Squid (fresh)
Batter and Frying
- 1 cup Pancake Mix (or All-Purpose Flour)
- 1 Egg
- Olive oil (or cooking oil) for frying
- 1 cup Pancake Mix (or All-Purpose Flour)
- 1 Egg
- Olive oil (or cooking oil) for frying
Cooking Instructions
Step 1
Prepare fresh, not frozen, squid for the best chewy texture. Fresh squid offers a superior bite compared to thawed ones.
Step 2
Chop the kimchi into bite-sized pieces. If your kimchi is very sour, rinsing it briefly under cold water and patting it dry can help mellow the tanginess and saltiness, making it more palatable for children. For an even milder flavor, you can soak the kimchi in cold water for about 5 minutes before draining and using.
Step 3
Finely mince the cleaned squid. Aim for a texture that still offers some chewiness, rather than mincing it into a paste. This will enhance the overall mouthfeel of the pancake.
Step 4
Squeeze out as much liquid as possible from the chopped kimchi before mincing it. Excess moisture can make the batter too thin and affect the crispiness of the pancake.
Step 5
In a large bowl, combine the minced squid, chopped kimchi, pancake mix (or flour), and one egg.
Step 6
Mix all the ingredients thoroughly with a spatula or spoon until a cohesive batter forms. If the batter is too thick, add a little water. If it’s too thin, add more pancake mix or flour until it reaches a consistency where it holds its shape when scooped with a spoon.
Step 7
Heat a frying pan over medium heat and add a generous amount of olive oil. Spoon dollops of the batter onto the hot pan, shaping them into small, flat pancakes. Cook over medium-low heat, flipping once, until both sides are golden brown and crispy. Be patient; cooking slowly over moderate heat ensures the pancake is cooked through without burning.
Step 8
Once both sides are beautifully golden and crisp, your Kimchi Ojingeo Jeon is ready! Serve immediately while warm for the best taste and texture. Enjoy with a side of soy sauce-based dipping sauce or a spicy red chili paste dip (gochujang-based).
