Chewy and Crispy Dried Shredded Squids Pancake (Easy Hot Bar Flavor)
Dried Shredded Squids Pancake / Dried Squid Pancake: Chewy and Crispy Hot Bar Flavor, Easy Dried Squid Recipe
Dried shredded squids (Jinmi-chae) are often made into stir-fries with gochujang (red chili paste) or soy sauce for side dishes. Today, I’ve prepared a different kind of dish – a savory pancake that’s perfect as a meal accompaniment. When you crave a spicy seafood pancake, using dried shredded squids (Jinmi-chae) makes for a surprisingly excellent alternative. The slightly spicy and sweet flavor resembles the popular ‘hot bar’ snacks that kids love, and the more you chew, the more you appreciate the unique texture and taste of the dried shredded squids. This pancake is a delightful way to enjoy them. Fry up a batch for a tasty snack with drinks or as a fun treat for children. Enjoy a satisfying yet simple meal with this Jinmi-chae pancake!
Main Ingredients- 120g Dried Shredded Squids (Jinmi-chae)
- 1 Cheongyang chili pepper
- 1 Red chili pepper
- 1/2 Onion
- 1/2 Green onion (or scallion)
- 10 Tbsp Tempura flour
- 1/2 cup Water (using a standard Korean paper cup)
- Generous amount of cooking oil
- 1 Egg
Seasoning- 1/2 Tbsp Salt
- 1 Tbsp Cooking wine (like Mirin or Sake)
- 1/2 Tbsp Salt
- 1 Tbsp Cooking wine (like Mirin or Sake)
Cooking Instructions
Step 1
Soak the dried shredded squids in warm water for about 5-10 minutes until they become soft and pliable. Be careful not to soak them for too long, as this can affect their texture.
Step 2
Finely chop the Cheongyang and red chili peppers, removing the seeds first. Finely dice the onion and thinly slice the green onion (or scallions).
Step 3
Gently squeeze out any excess water from the rehydrated dried shredded squids. Then, use a knife or scissors to cut them into bite-sized pieces. Cutting them into smaller pieces will make them easier for children to eat.
Step 4
Now, let’s make the batter. In a bowl, combine 10 tablespoons of tempura flour, about half a paper cup of water, 1 egg, 1/2 tablespoon of salt, and 1 tablespoon of cooking wine. Mix well until you have a smooth batter without any lumps. The batter should not be too thin, so it holds its shape when frying.
Step 5
Add the cut dried shredded squids, chopped chili peppers, diced onion, and sliced green onions to the batter. Mix everything together thoroughly, ensuring that all the ingredients are evenly coated with the batter. Proper mixing is key for an even texture.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Spoon portions of the batter onto the hot pan, forming small, flat pancakes. Avoid overcrowding the pan; cook in batches if necessary.
Step 7
Once the bottom side is golden brown and cooked, flip the pancakes. Continue to cook the other side until golden brown. Add a little more oil to the pan as needed while frying to ensure they become crispy and evenly cooked.
Step 8
These pancakes are flavorful enough to be enjoyed on their own due to the slight seasoning. However, for an extra burst of flavor, try dipping them in some pickled vegetable brine (like from pickled onions or radishes) if you have some. The combination of the chewy dried shredded squids and the crispy pancake is truly a delightful treat. Give this unique recipe a try and enjoy a delicious culinary experience!
