Crispy Squid and Chive Pancake (Ojingeo Buchujeon)
Perfect for a Rainy Day! How to Make Chewy and Crispy Squid and Chive Pancake
On this humid, rainy day, let’s make a ‘Squid and Chive Pancake’ instead of a kimchi pancake. It’s crispy on the outside and chewy on the inside, packed with squid and chives. This simple yet deeply flavorful recipe is perfect for the whole family to enjoy.
Squid and Chive Pancake Ingredients- 1 Onion (thinly sliced)
- 1 bunch Chives (cut into approx. 5cm lengths)
- 3-4 Cheongyang Peppers (finely chopped, adjust for spiciness)
- 1 Squid (cleaned, skin removed, and sliced)
- 1 cup Pancake Mix (standard paper cup)
- 1 cup Water (standard paper cup, adjust batter consistency)
- Generous amount of Cooking Oil (for frying)
Spicy and Sweet Dipping Sauce- 2 Tbsp Soy Sauce
- 1/3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Cheongyang Pepper (or to taste)
- A little Sesame Oil
- 2 Tbsp Soy Sauce
- 1/3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Cheongyang Pepper (or to taste)
- A little Sesame Oil
Cooking Instructions
Step 1
On a rainy day like today, we’re introducing a ‘Squid and Chive Pancake’ recipe that’s perfect to enjoy while listening to the rain. Let’s find out how to make this delicious savory pancake with the wonderful combination of chewy squid and crisp chives.
Step 2
First, prepare all the necessary ingredients. For the Squid and Chive Pancake, you’ll need 1 onion, 1 bunch of chives, 3-4 Cheongyang peppers, and 1 squid. Also, have pancake mix, water, and plenty of cooking oil ready. For the dipping sauce, gather 2 Tbsp soy sauce, 1/3 Tbsp gochugaru, 1/2 Tbsp minced Cheongyang pepper, and a little sesame oil.
Step 3
Prepare a handful of fresh chives. Wash them thoroughly under running water, then cut them into bite-sized pieces of about 5cm. If they’re too long, they can be difficult to handle while frying.
Step 4
Thinly slice 1 onion. Finely chop the Cheongyang peppers. If you enjoy spicy food, feel free to add more peppers.
Step 5
Clean the squid by removing its insides, then peel off the skin. Pat it dry with paper towels and slice it into about 1cm thick pieces. Tip! To remove any slimy residue from the squid, rub it with 1 Tbsp of coarse salt. This will help clean it thoroughly before cooking.
Step 6
Now, let’s make the batter. In a large bowl, add 1 cup of pancake mix (using a standard paper cup) first. Prepare 1 cup of water, but don’t add it all at once. It’s important to gradually add water while mixing to achieve the right batter consistency.
Step 7
Gradually pour in the water while mixing with a whisk or spoon until a smooth batter forms with no lumps. The batter shouldn’t be too thin or too thick; it should be just right for the ingredients to mix well.
Step 8
Add the pre-sliced onion and the prepared squid to the batter and mix them thoroughly. Make sure the squid is well coated with the batter.
Step 9
Next, add the chopped chives. Gently mix them into the batter, being careful not to break them apart. Overmixing can make the chives mushy.
Step 10
Mix everything together so all the ingredients are well combined with the batter. If you plan to serve it with the dipping sauce, you don’t need to add salt at this stage. However, if you prefer to eat it without the sauce, add a little salt now to season the batter.
Step 11
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Ladle in the prepared batter and spread it thinly across the pan. Spreading the pancake thinly is key to achieving a crispy texture; a thick pancake can become soggy.
Step 12
Reduce the heat to medium-low. Wait until the edges of the pancake turn golden brown before flipping. Before flipping, nicely arrange the chopped Cheongyang peppers on top of the pancake, then flip it over. This way, the peppers will stick well.
Step 13
Savory pancakes are most delicious when cooked until slightly dark and golden brown, almost a little burnt. Once the first side is golden, flip it and cook the other side until it achieves the same color.
Step 14
To make the dipping sauce, combine 2 Tbsp soy sauce, 1/3 Tbsp gochugaru, 1/2 Tbsp minced Cheongyang pepper, and a little sesame oil in a small bowl. Mix well. Serve the finished Squid and Chive Pancake warm with the dipping sauce or kimchi!
