Crispy and Moist Squid Kimchi Pancake
The Ultimate Crispy Kimchi Pancake with Squid: A Must-Try Recipe
About two months ago, I suddenly craved kimchi pancake. I took out a squid from the freezer, chopped some kimchi, and made this delicious pancake. It had been a while since I last made one, and it turned out wonderfully! It would have been even better on a rainy day, perfect with a glass of makgeolli. Remember that joy of tearing apart a big pancake with chopsticks? While pretty pancakes are nice, when a craving strikes, speed is key! So, I made a large one. This is a #KimchiPancake #SquidKimchiPancake #KimchiBuchimgae that’s crispy on the outside, moist inside, and wonderfully tender.
Ingredients- 150g aged kimchi (well-fermented)
- 1 squid
- 3 Cheongyang peppers (optional)
- 1/2 cup pancake mix
- 1/2 cup tempura powder
- 150-200ml water
- Vegetable oil, for frying
Cooking Instructions
Step 1
A good kimchi pancake needs plenty of kimchi! If you’re making it for children who might not enjoy spicy food, you can omit the Cheongyang peppers. However, adding them gives the pancake a delightful spicy kick and enhances its flavor.
Step 2
Thaw the squid from the freezer and prepare it. Remove the internal organs and tentacles, then clean out the beak and eyes. Finely chop the kimchi. Thinly slice the squid into strips and finely chop the Cheongyang peppers.
Step 3
In a large bowl, combine the chopped kimchi, squid, and Cheongyang peppers. Add the pancake mix and tempura powder. Gradually pour in the water, starting with 150ml, and mix until you form a batter. Adding tempura powder helps achieve a crispier texture. Adjust the amount of water based on the saltiness of your kimchi and the type of flour used.
Step 4
Heat a generous amount of vegetable oil in a pan. Spoon portions of the batter into the hot oil to form small, bite-sized pancakes. This method ensures a crispy exterior. These mini kimchi pancakes are delicious!
Step 5
This step repeats the process of making small pancakes as described in step 3. Frying small portions in plenty of oil ensures they become extra crispy. These mini kimchi pancakes are perfect as a snack or with drinks.
Step 6
After making a few small ones, don’t you often feel like making one large pancake with the remaining batter? 🙂 Heat a generous amount of vegetable oil in the pan, then pour about one ladleful of batter, spreading it evenly to form a large circle. Cook until golden brown and crispy on both sides. Isn’t the true joy of a pancake found in tearing apart a big, generous piece with chopsticks?
Step 7
The result is a pancake that’s wonderfully crispy on the outside yet satisfyingly moist and tender on the inside. While makgeolli would have been the perfect accompaniment on a rainy day, this kimchi pancake was a delight even on its own.
