Aromatic Dried Squid and Water Parsley Pancake
Perfect Pairing for a Rainy Day! Savory and Aromatic Dried Squid and Water Parsley Pancake
A warm and delicious dish that comes to mind on a rainy day! This water parsley pancake boasts a fantastic combination of chewy dried squid and fragrant water parsley. The more you chew, the more you’ll savor the rich texture of the squid, harmonized with the refreshing aroma of water parsley, which will awaken your appetite. It’s perfect for cleansing your palate from overly seasoned foods. Enjoy this freshly made, warm pancake with some makgeolli (Korean rice wine) or a warm cup of tea! This is a delicious recipe that you can easily make at home for your whole family to enjoy.
Ingredients
- 1 bunch water parsley (approx. 50g)
- 1 semi-dried squid (body only, approx. 100g)
- 1 large egg
- 1 Cheongyang chili pepper
- 20g carrot
- 1/2 small onion
- 2 cups pancake mix (approx. 200g)
- 1 teaspoon salt
- Generous amount of cooking oil
Cooking Instructions
Step 1
Prepare all the ingredients needed to make this delicious dried squid and water parsley pancake. Wash all the vegetables thoroughly.
Step 2
Cut the fragrant water parsley into pieces about 3-4 cm long. It’s best to cut them into larger pieces rather than too finely, so they hold their shape when pan-fried.
Step 3
Finely chop the Cheongyang chili pepper (if you prefer less spice, remove the seeds or use a smaller amount). Thinly julienne the carrot and onion. Slice the semi-dried squid into bite-sized pieces (about 1-2 cm wide).
Step 4
In a large bowl, combine 2 cups of pancake mix, 1 egg, and 1 teaspoon of salt. Gradually add water while mixing with a spoon or whisk until you achieve a pourable batter consistency. It’s important that the batter is neither too thick nor too thin. (You’ll need about 1.5 cups of water, but adjust based on the pancake mix.)
Step 5
Add the sliced dried squid, carrot, water parsley, onion, and chopped chili pepper to the batter bowl.
Step 6
Gently mix everything together with a spatula or spoon until all ingredients are evenly coated with the batter. Once the ingredients are well combined, your delicious water parsley pancake batter is ready.
Step 7
Heat a pan over medium heat and add a generous amount of cooking oil. Ladle portions of the batter onto the hot pan and spread them thinly and evenly. Once the bottom side is golden brown and cooked, carefully flip it over with a spatula. Continue to cook, flipping occasionally, until both sides are a beautiful golden brown. Your aromatic and chewy dried squid and water parsley pancake is now complete! It’s best enjoyed immediately while warm.
