Crispy Squid Kimchi Pancake: The Perfect Choice for a Rainy Day
Crispy Squid Kimchi Pancake on a Rainy Day! Revealing the Golden Recipe
On a rainy day, nothing beats the comforting warmth and delicious taste of Kimchi Jeon (Kimchi Pancake)! This recipe takes it up a notch with the addition of succulent squid, creating a truly special treat. Experience a delightful contrast of textures – a crispy exterior and a tender, flavorful interior, perfectly complemented by the spicy kimchi and chewy squid. This dish is an absolute delight, especially when paired with a glass of Makgeolli (Korean rice wine). Make your rainy days extra special with this easy-to-follow recipe and bring a delightful taste of Korea into your home!
Main Ingredients- 100g well-fermented kimchi
- 80g pancake mix (buchim garu)
- 110ml carbonated water
- 1 cleaned squid
Cooking Instructions
Step 1
Let’s start by making the batter that will give our Kimchi Jeon its signature crispiness. In a bowl, combine 80g of pancake mix. Instead of regular water, pour in 110ml of carbonated water. Using carbonated water helps create tiny bubbles in the batter, which leads to a wonderfully crispy pancake!
Step 2
Using a whisk or a spatula, gently mix the ingredients until smooth, ensuring there are no lumps. A smooth, lump-free batter is key to achieving evenly cooked and delicious pancakes.
Step 3
Now, let’s prepare the squid, one of the stars of this dish. Using pre-cleaned squid makes the process much easier. Frozen squid works perfectly well, too. For a cleaner taste and texture, I recommend peeling off the skin of the squid before cooking. (Personally, I prefer to remove the skin.)
Step 4
Cut the squid into bite-sized pieces according to your preference. I personally like to cut them a bit smaller to enhance the chewiness, but you can also chop them into larger chunks if you prefer. Regardless of the size, the chewy texture of the squid will add a wonderful dimension to the pancake.
Step 5
Add the chopped squid to the prepared batter. I’ve used one whole squid here. If you’re a big fan of squid, feel free to add an extra half squid for an even more abundant seafood experience!
Step 6
It’s time to add the kimchi! Finely chop about 100g of well-fermented kimchi that has a nice, tangy flavor. Add the chopped kimchi to the batter along with the squid and mix everything together thoroughly. The spicy kick of the kimchi combined with the natural sweetness of the squid creates a truly fantastic flavor profile.
Step 7
It’s important to check the consistency of your batter. If it seems too thin, gradually add a little more pancake mix until you reach your desired thickness. The trick here is to add the mix little by little, stirring as you go, rather than dumping it all in at once. Too thin, and the pancake might tear; too thick, and it could become tough.
Step 8
Now for the cooking! Heat a generous amount of oil in a frying pan over medium heat. Once the pan is adequately hot, ladle about one serving of batter into the pan. The amount of batter you pour should be appropriate for the size of your pan. Be careful not to make the pancake too thick, as the inside might burn before the outside is cooked. Cook until golden brown and crispy on both sides.
Step 9
Voilà! Your crispy squid kimchi pancake is ready. The squid, peeled for tenderness, offers a delightful chew, perfectly balancing the spicy kimchi. This is the ultimate dish for a rainy day, especially when paired with a refreshing glass of Makgeolli. Enjoy this perfect combination and have a wonderful time!
