Chewy and Delicious Squid and Vegetable Pancake: Enjoy Crispy Flavor at Home!
Squid and Vegetable Pancake, Soft Squid Buchimgae, Homemade Squid Jeon
Introducing a recipe for a tender yet crispy squid and vegetable pancake, packed with fresh vegetables and chewy squid. This guide provides detailed steps so you can enjoy restaurant-quality taste right in your own kitchen. It’s the perfect dish to enjoy with a glass of makgeolli!
Main Ingredients- 1 prepared squid
- 1/4 head of cabbage (approx. 150g)
- 1/2 onion (small size)
- 1/4 stalk of green onion (white part mainly, approx. 25g)
- 1/2 block of tofu (approx. 77g)
- 7 Tbsp tempura flour (or frying mix)
- 2 eggs
- Vegetable oil, for frying
Seasoning- 1 Tbsp mirin (or cooking sake)
- 1 Tbsp fish sauce (anchovy sauce or fish sauce)
- 1 Tbsp mirin (or cooking sake)
- 1 Tbsp fish sauce (anchovy sauce or fish sauce)
Cooking Instructions
Step 1
First, clean and prepare the squid. Then, blanch it in boiling water for about 1-2 minutes. Be careful not to overcook, as it can become tough. Rinse the blanched squid under cold water, drain, and let it cool slightly.
Step 2
Thinly shred the cabbage and finely chop the onion. Slice the green onion diagonally or chop it finely. Cutting the vegetables into small pieces ensures the pancake holds together well and has a pleasant texture when cooked.
Step 3
Mash the tofu using a cheesecloth or your hands, lightly squeezing out excess water. Ensure it’s mashed smoothly without lumps for better mixing with other ingredients.
Step 4
Cut the cooled squid into bite-sized pieces (about 1cm wide). Place the chopped squid, mashed tofu, and shredded vegetables in a bowl. Add 1 Tbsp of mirin (or cooking sake) and 1 Tbsp of fish sauce. Mix everything thoroughly until well combined. Using fish sauce adds a savory depth of flavor.
Step 5
Add 7 Tbsp of tempura flour and mix until all ingredients are evenly coated. If you don’t have tempura flour, you can substitute it with pancake mix or all-purpose flour. Tempura flour will help achieve a crispier texture.
Step 6
Finally, crack in 2 eggs and mix again until everything is well incorporated. The batter should not be too thin; it should be thick enough to hold its shape when fried.
Step 7
Heat a generous amount of vegetable oil in a pan over medium heat. Once the oil is hot, use a ladle or spoon to scoop portions of the batter and place them in the pan. Gently shape the edges to form round pancakes; this makes them easier to handle and cook evenly.
Step 8
When you start to smell a savory aroma and the edges of the pancakes look golden brown, reduce the heat to medium-low. Carefully flip the pancakes one by one using a spatula or chopsticks, starting with the ones you placed in the pan first. Check if the surface is nicely browned.
Step 9
Fry the other side until golden brown. It’s important not to flip the pancakes too often to prevent them from breaking apart. Gently press down on the top surface with your spatula to ensure even cooking. Control the heat well as you fry. Briefly increase the heat right after flipping, then reduce it back to medium-low to ensure the inside is cooked through.
Step 10
This recipe yields approximately 7 squid and vegetable pancakes. It’s best to cook them in two batches. And there you have it – a delicious squid and vegetable pancake! The seasoning is just right, so you can enjoy them as they are without any dipping sauce. We recommend serving them hot right after cooking!
