Crispy & Savory Squid Kimchi Pancake
How to Make Squid Kimchi Pancake: A Crispy and Delicious Korean Savory Pancake
Pancakes are always delicious, but they taste even better on a rainy day as a snack or treat. While a simple kimchi pancake is wonderful on its own, adding squid provides a delightful chewy texture and enhanced savory flavor, making this Squid Kimchi Pancake a crowd-pleaser for all ages! This recipe uses simple tablespoon and cc measurements, making it easy for beginners to follow. Get ready to enjoy a pancake that’s perfectly crispy on the outside and wonderfully moist on the inside!
Squid Kimchi Pancake Ingredients- Squid 55g (cleaned)
- Well-fermented Kimchi 120g
- Cheongyang chili peppers 2 (approx. 16g)
- Flour or Korean pancake mix 50cc (approx. 1/4 cup)
- Cold water 100ml
- Sugar 0.5 Tbsp (adjust to kimchi’s taste)
- Gochugaru (Korean chili flakes) 0.5 Tbsp (for color and flavor)
- Grapeseed oil or cooking oil (generous amount)
Cooking Instructions
Step 1
First, prepare the squid by cleaning it thoroughly and cutting it into bite-sized pieces, about 1cm thick. Finely chop the 2 Cheongyang chili peppers. If you prefer more heat, you can increase the amount of chili peppers or remove the seeds.
Step 2
Place the kimchi in a bowl and chop it into small pieces (about 1cm) using scissors. If your kimchi is very sour, adding a little more sugar can help balance the flavor. Adjusting the sugar based on the kimchi’s ripeness is key.
Step 3
Add the prepared squid and chopped Cheongyang chili peppers to the bowl with the kimchi and mix them together. Mixing the ingredients first helps distribute them evenly in the batter, preventing clumps.
Step 4
Add 0.5 Tbsp of sugar to mellow out the sourness and saltiness of the kimchi. If your kimchi is particularly sour or spicy, feel free to add a bit more sugar. This step is crucial for achieving a balanced flavor.
Step 5
Stir in 0.5 Tbsp of gochugaru (Korean chili flakes) for a vibrant red color and a subtle spicy kick. You can adjust the amount to your preference or omit it if you prefer less heat.
Step 6
Now, let’s make the batter. Combine 50cc of flour (or pancake mix) with 100ml of cold water in a bowl. Whisk until smooth, ensuring there are no lumps. The batter should be neither too thick nor too thin; a consistency that coats the ingredients well is ideal. Mix thoroughly to create the pancake batter.
Step 7
Heat a frying pan over medium heat and pour in a generous amount of grapeseed oil. Plenty of oil is essential for a crispy pancake. Once the pan is preheated, ladle about a portion of the batter onto the pan, spreading it thinly into a round shape. Avoid overcrowding the ingredients.
Step 8
As the edges of the pancake begin to turn golden brown, tilt the pan and gently shake it back and forth. This technique allows the oil to flow underneath the pancake, making it extra crispy. It also helps prevent the pancake from sticking to the pan.
Step 9
Once the bottom is golden and the edges look crispy, carefully flip the pancake using a spatula. After flipping, gently press down with the spatula to flatten it slightly. Cook over medium to medium-low heat, adjusting the flame as needed. (If you find temperature control tricky, don’t worry too much if it browns a bit too much; as long as it doesn’t smell burnt when you eat it, it should be fine.)
Step 10
While the pancake is cooking, if it seems like there isn’t enough oil, add a little more around the edges of the pan. Then, shake the pan again from side to side to ensure the oil is evenly distributed. This ensures the pancake cooks uniformly without burning.
Step 11
Finally, gently lift the pancake to check the bottom. Once it’s a beautiful golden brown and looks perfectly crispy, turn off the heat. Transfer the finished Squid Kimchi Pancake to a serving plate. Enjoy your perfectly crispy on the outside, delightfully moist on the inside Squid Kimchi Pancake, featuring the fantastic combination of kimchi and squid!
