Crispy Squid and Chive Pancake (Ojingeo Buchujeon)
Crispy and Flavorful Squid and Chive Pancake
This recipe uses leftover chives to create a wonderfully crispy and savory pancake filled with tender squid. It’s a perfect accompaniment to makgeolli (Korean rice wine) or a satisfying snack.
Main Ingredients- 1 squid
- 1 bunch chives (approx. 100g)
- 1/4 onion (approx. 50g)
- 1 Korean chili pepper (optional)
- 1 red chili pepper (optional)
- 1/2 Tbsp minced garlic
- 2 paper cups frying mix (or pancake mix) (approx. 200g)
- 1.5 paper cups cold water (approx. 300ml)
- 1/2 Tbsp fish sauce (or soy sauce)
- Pinch of black pepper
- Plenty of cooking oil
Cooking Instructions
Step 1
First, prepare the squid. Rinse it thoroughly under running water, then drain and cut it into bite-sized pieces, about 2-3 cm. The chewy texture of the squid will enhance the overall flavor of the pancake.
Step 2
Trim any yellow or wilted leaves from the chives, then rinse them clean. Shake off excess water and arrange them neatly on a cutting board. Cut them into 4-5 cm lengths. It’s important to keep the chives slightly crunchy.
Step 3
Peel and thinly slice the onion. Remove the seeds from the chili peppers and slice them diagonally. Adding chili peppers will give the pancake a beautiful color and a pleasant spicy kick. Feel free to omit them if you prefer less heat.
Step 4
In a large bowl, combine the prepared squid and chives. Add the minced garlic, fish sauce (or soy sauce), and a pinch of black pepper. Gently toss everything together to lightly season the ingredients.
Step 5
Now, let’s make the batter. You’ll need 2 paper cups of frying mix (or pancake mix) and 1.5 paper cups of cold water. Using cold water helps achieve a crispier texture.
Step 6
Add the dry mix and water to the bowl with the ingredients. Using a spatula or chopsticks, mix gently until just combined and there are no lumps of dry flour. Be careful not to overmix, as this can develop gluten and make the pancake tough. A slightly watery batter is fine.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, ladle the batter into the pan and use the back of a spoon or ladle to spread it out thinly and evenly. You can adjust the thickness to your preference.
Step 8
Reduce the heat to slightly below medium. Cooking on lower heat allows the pancake to cook through evenly without burning, while ensuring a crispy exterior. Gently press down on the surface with a spatula as it cooks.
Step 9
When the edges of the pancake turn golden brown and the pancake moves easily when you gently shake the pan, it means the bottom is cooked. Carefully lift an edge to check if it’s golden brown, then flip the pancake using a spatula.
Step 10
On the other side, press down gently with the spatula again and cook until it’s also golden brown and crispy. Add a little more oil if needed during cooking. Once both sides are a beautiful golden-brown color, the pancake is ready.
Step 11
Transfer the cooked squid and chive pancake to a paper towel-lined plate to drain any excess oil. Slice it into portions and serve immediately while warm. It’s delicious served with a simple dipping sauce made from soy sauce, vinegar, and a touch of sugar!
