Savory Dried Squid Strips and Chive Pancake (Jinmichae Buchujeon)
Easy and Delicious Jinmichae Buchujeon: Perfect for Solo Living and a Great Snack!
When you crave the comforting taste of homemade pancakes from your childhood, but find it tedious to prepare squid, this Jinmichae Buchujeon recipe is your perfect solution. Instead of squid, we use dried shredded squid (jinmichae) for a delightful chewiness and an easy-to-make batter. This recipe combines the savory flavor of jinmichae with the freshness of chives, the mild sweetness of onion, and a pop of color from red chili peppers, all coated in a crispy fried batter. It’s a simple yet satisfying dish, ideal for those living alone and pairs wonderfully with makgeolli or beer. Serve immediately for the best crispy texture!
Ingredients- 50g dried shredded squid (jinmichae)
- 1 Tbsp mayonnaise
- 1 cup tempura flour
- 1 1/4 cups cold water
- 2 handfuls of chives, cut into 4-5cm lengths
- 1/2 onion, thinly sliced
- 1 red chili pepper, deseeded and thinly sliced diagonally
Cooking Instructions
Step 1
First, prepare the dried shredded squid (jinmichae). Use kitchen scissors to cut the 50g of jinmichae into bite-sized pieces, about 2-3 cm long. This makes it easier to incorporate into the batter and enjoy.
Step 2
In a bowl, add 1 tablespoon of mayonnaise to the cut jinmichae. Gently mix and massage the mayonnaise into the squid strips. This helps to soften the jinmichae and adds a subtle richness to the pancake. Let it marinate for a few minutes if time allows.
Step 3
In a separate, larger bowl, combine 1 cup of tempura flour with 1 1/4 cups of cold water. Whisk or stir with chopsticks until just combined and smooth, ensuring there are no lumps. Avoid overmixing, as this can result in a tougher pancake; a few small lumps are okay for a crispier texture.
Step 4
Add the prepared chives (cut into 4-5cm lengths), thinly sliced onion, and the diagonally sliced red chili pepper to the batter. Gently fold everything together until the vegetables and jinmichae are evenly coated. The batter should be thick enough to coat the ingredients but still pourable.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon the batter mixture thinly onto the hot pan, spreading it out into a round pancake shape. Cook until the edges are golden brown and crispy, then carefully flip the pancake. Cook the other side until it’s also golden brown and the pancake is cooked through. Serve your delicious Jinmichae Buchujeon immediately while it’s hot and crispy!
