Savory and Delicious Squid Kimchi Pancake
Perfect Ratio! The Fantastic Harmony of Chewy Squid and Crispy Kimchi: How to Make Squid Kimchi Pancake
Let’s make a delicious ‘Squid Kimchi Pancake’ packed with homemade kimchi and fresh squid, boasting a crispy exterior and a moist interior. It’s perfect for a rainy day treat or a satisfying snack!
Pancake Ingredients
- 500g well-fermented kimchi (including juice)
- 2 fresh squids (approx. 300-400g)
- 3 cups pancake mix or all-purpose flour
- 2 cups cold water
- 2 Korean green chili peppers (optional)
- 1-2 red chili peppers (for color, optional)
- Plenty of cooking oil
Cooking Instructions
Step 1
First, prepare 500g of kimchi. Moderately fermented kimchi that isn’t too spicy works best. Place the kimchi in a bowl and finely chop it into pieces about 1cm in size using scissors or a knife. Don’t discard the kimchi juice; it adds extra flavor.
Step 2
Carefully prepare 2 fresh squids. You can peel the squid skin if you prefer, or leave it on. Peeling the skin can result in a more tender texture. Once prepared, cut the squid into bite-sized pieces, about 1-1.5cm thick.
Step 3
Now, let’s make the batter, which is the soul of the squid kimchi pancake. In a large bowl, combine 3 cups of pancake mix (or all-purpose flour) and 2 cups of cold water. Typically, the flour-to-water ratio for pancake batter is 1:1, but since kimchi and squid release moisture, it’s better to reduce the amount of water. Too much water will make the batter too thin, leading to a soggy pancake. It’s advisable to start with a 3:2 ratio and adjust the consistency as needed.
Step 4
Add the finely chopped kimchi and the sliced squid to the batter and mix thoroughly. The kimchi itself provides enough seasoning, so no extra salt is usually needed. If your kimchi is less fermented or tastes bland, you can add a tiny pinch of salt or salted shrimp, or prepare a dipping sauce (soy sauce + vinegar + chili powder) to serve alongside.
Step 5
For a spicier kick and vibrant color, finely chop 2 Korean green chili peppers and 1-2 red chili peppers and add them to the batter. You can omit these if you prefer a milder taste or are cooking for children.
Step 6
Heat a pan with a generous amount of cooking oil. Ladle the prepared batter onto the hot pan. When spreading the batter, aim for a thin and even layer – avoid making it too thick, as this helps achieve a crispy texture.
Step 7
Adjust the heat to medium-low. Cooking on high heat will burn the outside while leaving the inside undercooked and unappetizing. Medium-low heat allows the pancake to cook slowly, resulting in a golden-brown, crispy exterior and a moist, delicious interior.
Step 8
Once one side is golden brown and the edges start to curl slightly, it’s time to flip. You can tell it’s ready when it achieves a nice color.
Step 9
Before flipping, drizzle a little cooking oil onto the cooked surface. If you flip it directly onto a dry surface, the top side will become soggy, diminishing the crispiness. It’s best to add a little oil around the edges of the pan, then carefully slide a spatula underneath and flip the pancake gently onto the pan.
Step 10
Continue cooking on medium-low heat after flipping until it’s completely cooked through. Once both sides are golden brown and crispy, your delicious squid kimchi pancake is ready! Enjoy it immediately while hot for the ultimate crispy and moist experience.
