Chewy and Savory Squid and Chive Pancake (Haemul Buchujeon)
Crispy Squid and Chive Pancake Recipe: Packed with Seafood for Enhanced Flavor! The Best Way to Make Buchujeon
Introducing a special squid and chive pancake recipe that takes the deliciousness of plain chive pancakes to the next level by generously adding fresh squid, making it extra chewy and savory. You can easily make restaurant-quality seafood pancakes at home.
Main Ingredients- 1 squid, cleaned and prepared
- 50g fresh chives
- Generous amount of cooking oil
- 1 egg
- 1 cup pancake mix (or to taste)
- 1.5 cups cold water (adjust for batter consistency)
- 1 Tbsp soy sauce or fish sauce (for added umami, instead of YeonDu)
Cooking Instructions
Step 1
Clean the squid, removing the innards and spine. Cut it into bite-sized pieces, about 0.5 cm thick. If you have squid tentacles, cut them into manageable lengths as well.
Step 2
Wash the chives thoroughly under running water and pat them dry. Cut them into lengths of about 3-4 cm (roughly two finger-widths). For extra flavor, you can thinly slice half an onion and add it to the mixture.
Step 3
In a wide bowl, combine the cut squid and chives. Add the pancake mix and gradually pour in cold water while mixing to create the batter. Aim for a relatively thin consistency that can be spread thinly on the pan, not too thick. (Adjust the ratio of pancake mix to water to achieve the desired consistency.)
Step 4
Crack the egg into the batter and mix well with chopsticks or a whisk. Adding egg will make the pancake softer and more savory.
Step 5
Now it’s time to season the batter. Add 1 tablespoon of soy sauce or fish sauce. This not only adds saltiness but also enhances the deep umami flavor and richness. (You can use this instead of YeonDu, or a pinch of salt if you prefer.)
Step 6
Everything is now ready to make the delicious squid and chive seafood pancake! Check if the batter is well combined, and proceed to the next step.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Once the pan is sufficiently hot, ladle the chive pancake batter onto the pan and spread it out thinly. Spreading it as thinly as possible will help achieve a crispy texture.
Step 8
Once the bottom is golden brown and cooked, flip the pancake and cook the other side until it’s also golden brown. Temperature control is key! Maintain medium heat to cook the pancake evenly without burning and achieve a beautiful golden color. Avoid low heat, as it can absorb too much oil and make the pancake soggy.
Step 9
Enjoy your chewy and savory squid and chive seafood pancake, perfectly pan-fried until golden brown! It’s especially delicious served warm with a soy dipping sauce.
