Crispy Kimchi and Chewy Squid Pancake: The Perfect Combination
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This recipe brings together the delightful textures of crispy, aged kimchi and chewy squid, encased in a savory Korean pancake batter. It’s a fantastic way to use up leftover kimchi and create a delicious dish perfect for any occasion, especially as a delightful snack to accompany makgeolli (Korean rice wine). The slightly sour and spicy notes of the kimchi are perfectly balanced by the subtle sweetness and chewy texture of the squid, creating a flavor explosion in every bite. Get ready to impress with this flavorful and satisfying Kimchi Squid Pancake!
Ingredients- 1/4 head of aged or sour kimchi
- 200g minced squid (prepared)
- 1 ladleful (approx. 100ml) of kimchi brine
- 4 cups (approx. 400g) pancake mix (buchim garu)
Cooking Instructions
Step 1
Finely chop the kimchi, but not too finely, to retain a satisfying crunch. You don’t need to remove too much of the kimchi juice. Prepare about one ladleful of kimchi brine – this will serve as a natural seasoning, replacing salt.
Step 2
If using whole squid, finely mince it with a knife or kitchen scissors. Alternatively, you can use pre-minced squid. The chewy texture of the squid is a wonderful complement to the crispiness of the kimchi.
Step 3
In a large bowl, combine the chopped kimchi and minced squid. Add the pancake mix. First, add the reserved kimchi brine. Then, gradually add water while mixing, until you achieve a thick batter consistency. The batter should be firm enough to hold its shape. Adjust seasoning if needed, considering the saltiness of the kimchi brine.
Step 4
Heat a generous amount of oil in a non-stick pan over medium-low heat. Ladle a portion of the batter onto the hot pan and spread it thinly using the back of a ladle or spatula. Kimchi pancakes contain a lot of moisture, so be patient and allow the bottom to become golden brown and crispy before flipping. This ensures it holds its shape beautifully when flipped.
Step 5
Due to the seasonings in the kimchi, this pancake can brown quickly. It’s best to cook it over medium-low heat to ensure even cooking and prevent burning. Once both sides are golden brown and cooked through, your Kimchi Squid Pancake is ready! It’s best enjoyed fresh and hot. You can serve it with a dipping sauce made from soy sauce and vinegar, but the robust flavor of the kimchi often makes a separate sauce unnecessary. Enjoy this delightful treat!
