Crispy Squid Kimchi Pancake
How to Make a Crispy Kimchi Pancake with Squid
I made a crispy kimchi pancake using aged kimchi. The chewy texture from the added squid was incredibly delicious.
Ingredients- Aged Kimchi: 3 ladles (approx. 1.5 cups)
- Kimchi Juice: 1 ladle (approx. 0.5 cup)
- Squid: 1 whole
- Flour: 1.5 cups
- Sweet Rice Flour (Glutinous Rice Flour): 1/2 cup
- Starch: 2 Tbsp
- Water: As needed
- Cooking Oil: As needed
Cooking Instructions
Step 1
Finely chop about 3 ladles of kimchi. This helps the kimchi distribute evenly in the batter. Also, add about 1 ladle of kimchi juice for extra flavor and tang.
Step 2
Prepare one semi-dried squid. Rinse it thoroughly under cold water. Gently pull out the clear, quill-like backbone from the inside of the squid’s body.
Step 3
Carefully cut out the beak-like mouth part of the squid. This ensures a cleaner eating experience.
Step 4
Once the squid is prepared, cut it into bite-sized rectangular pieces. This makes it easy to incorporate into the pancake.
Step 5
In a bowl, combine the chopped kimchi and the prepared squid. Add 1/2 cup of sweet rice flour and 2 Tbsp of starch. The sweet rice flour contributes to the chewy texture, while the starch enhances crispiness.
Step 6
Add 1.5 cups of flour to the bowl. This forms the base of your pancake batter.
Step 7
Gradually add water to the mixture while stirring. Mix until the batter is smooth and all the flour lumps have disappeared. Continue mixing until you achieve a good consistency.
Step 8
The ideal batter consistency is when it flows smoothly off a spoon, not too thick or too thin. It should be pourable but not watery. Adjust with a little more water if it’s too thick, or a bit more flour if it’s too thin.
Step 9
Heat a generous amount of cooking oil in a frying pan over medium heat. Ensure there’s enough oil to coat the bottom of the pan well. This is key for achieving a crispy exterior.
Step 10
Pour a ladleful of batter onto the hot pan. Use the back of the ladle or a spoon to spread it out as thinly as possible. Cooking over medium heat for an extended period is crucial for achieving maximum crispiness.
Step 11
Once the bottom side is golden brown and crispy, carefully flip the pancake. Cook the other side on medium heat until it’s also golden brown and crispy. Flipping and cooking both sides thoroughly ensures even crispiness.
Step 12
Your crispy kimchi pancake with chewy squid is now ready! This delightful Korean savory pancake is a crowd-pleaser. Enjoy it while it’s hot, perhaps with a side of soy-based dipping sauce.
