Squid, Chive, and Scallion Pancake (Pajeon)
How to Make Crispy and Delicious Squid, Chive, and Scallion Pajeon
Introducing a hearty and flavorful Pajeon made with plenty of fresh squid, aromatic chives, and crunchy scallions. It boasts a delightful texture, crispy on the outside and tender on the inside. Dipped in a sweet and tangy soy-vinegar sauce, its taste is elevated even further! Enjoy this delicious Squid, Chive, and Scallion Pancake at home, perfect for special occasions or as a simple snack.
Pancake Ingredients- 2 frozen squid (or fresh squid)
- 1 handful fresh chives (approx. 100g)
- 1 handful scallions (approx. 50g)
- 1.5 cups pancake mix (approx. 180g)
- 1 egg
- Cold water (for adjusting batter consistency)
- Cooking oil (generously)
Cooking Instructions
Step 1
If using frozen squid, thaw it completely by soaking it in cold water. Rinse the thawed squid thoroughly, then blanch it in boiling water for 1-2 minutes. Be careful not to overcook, as it can become tough. Once blanched, let the squid cool slightly before chopping it into bite-sized pieces.
Step 2
Wash the scallions and separate the white and green parts. Cut the white parts into 3-4 cm lengths and the green parts into 5-6 cm lengths. This helps them cook evenly and looks appealing.
Step 3
Wash the fresh chives, pat them dry, and chop them into similar lengths as the scallions. The fragrant chives will enhance the flavor of the pancake.
Step 4
In a large bowl, add 1.5 cups of pancake mix. Gradually add cold water while stirring with a spatula. The batter should be thick enough to flow slowly, like ‘jjaruk jjaruk’ (a Korean onomatopoeia for thick, slow flow), but not too watery. The consistency is key: too thin and the pancake might tear, too thick and it will be dense.
Step 5
Crack 1 egg into the prepared batter and mix well with a whisk or spatula until thoroughly combined. The egg adds richness and a softer texture to the batter.
Step 6
Add the chopped chives, scallions, and the blanched, chopped squid to the batter bowl. Gently fold them into the batter with a spatula, being careful not to overmix or mash the ingredients. Ensure all ingredients are evenly coated with the batter.
Step 7
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ladle a portion of the batter onto the pan, spreading it slightly with a spatula to form a round pancake. Cook until the bottom is golden brown and crispy, then carefully flip it over to cook the other side until golden and crisp. If cooking multiple pancakes, wipe the pan and add fresh oil between batches for optimal crispiness.
Step 8
Your delicious Squid, Chive, and Scallion Pajeon is ready! Slice it into wedges and serve hot. For an extra burst of flavor, serve with a sweet and tangy soy-vinegar dipping sauce (2 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp water, a pinch of sugar, and a sprinkle of sesame seeds).
