Chewy Squid and Vegetable Pancake (Ojingeo Yachaejeon)
The Ultimate Squid and Vegetable Pancake Recipe for a Rainy Day
As the summer heat intensifies and rainy days become frequent, what’s the first dish that comes to mind? For many, it’s savory pancakes! Today, we’re sharing a recipe for ‘Ojingeo Yachaejeon’ (Squid and Vegetable Pancake), a delightful combination featuring the sweetness of potatoes and the savory taste of squid. The addition of potato makes it wonderfully chewy, and the squid? Simply delicious! Get ready to enjoy this uniquely flavorful and satisfying pancake.
Optional Ingredients- A small amount of ham (for added flavor)
Main Ingredients- 2 squid, cleaned
- 1 medium potato
- 1/2 onion
- 1/2 zucchini
- 2 chili peppers (e.g., Korean green chili or red chili)
- 1 bowl (rice bowl size) of pancake mix (buchim garu)
- 1 cup (rice bowl size) of water
- 2 squid, cleaned
- 1 medium potato
- 1/2 onion
- 1/2 zucchini
- 2 chili peppers (e.g., Korean green chili or red chili)
- 1 bowl (rice bowl size) of pancake mix (buchim garu)
- 1 cup (rice bowl size) of water
Cooking Instructions
Step 1
Rinse the 2 cleaned squid thoroughly under running water and pat them dry. Cut them into bite-sized pieces (about 1-2 cm) and place them in a bowl for the batter. Adding squid will enhance the texture and flavor.
Step 2
Finely julienne the 1/2 onion, 1 medium potato, and 1/2 zucchini. If using ham, julienne it as well. Finely mince the 2 chili peppers; this will add a pleasant spiciness that cuts through any richness.
Step 3
Add 1 bowl (rice bowl size) of pancake mix and 1 cup (rice bowl size) of water to the bowl with the squid. Gently mix with chopsticks or a spatula until just combined. Avoid overmixing, as this can make the pancake less crispy.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Use a ladle or spoon to spread the batter thinly and evenly across the pan. Spreading the batter thinly is key to ensuring it cooks through evenly and becomes crispy.
Step 5
Cook for about 3-4 minutes per side, or until golden brown and crispy. Gently flip the pancake with a spatula once the bottom is golden and firm. Continue cooking until both sides are beautifully browned and crisp. Serve hot, perhaps with a side of soy sauce or sweet and spicy chili sauce.
