Savory Squid and Chive Pancake: A Taste of Spring
Enjoy Spring Chives to the Fullest! Squid and Chive Pancake (Buchimgae)
They say spring chives are like medicine, packed with nutrients! Buy a bunch, clean them, and store them in the fridge – they’re versatile for soups and side dishes, making them a reliable ingredient. And what better way to enjoy these healthy spring chives all at once than in a savory pancake? I used semi-dried squid, soaked for 24 hours until tender, then finely chopped. I added it along with spicy Cheongyang chili peppers and plenty of chives. The aromatic chives and chewy squid create a delightful harmony in this Squid and Chive Pancake, truly capturing the essence of spring!
Main Ingredients- 1 semi-dried squid
- 1 bunch of chives (about 1 standard bunch)
- 1/2 onion
- 3 Cheongyang chili peppers
Cooking Instructions
Step 1
First, soak 1 semi-dried squid in cold water for 24 hours until fully rehydrated. This will make the squid tender.
Step 2
Once rehydrated, detach the squid tentacles. Gently rub the tentacles with your fingers to remove the suction cups. Remove the transparent cartilage (pen) from the center of the squid body. Trim the triangular fins, then cut the body lengthwise in half and slice it into very thin strips.
Step 3
Finely chop the detached squid tentacles.
Step 4
Place the prepared squid in a colander and rinse lightly under running water. Drain as much water as possible. Excess moisture can make the pancake soggy.
Step 5
Wash and trim the fresh chives. Gather them in your hand to measure about one bunch’s worth (approximately 1 standard bunch).
Step 6
Chop the chives into approximately 2-3 cm lengths and place them in a bowl. Thinly slice 1/2 onion, cut it to match the length of the chives, and add it to the bowl. Finely chop 3 Cheongyang chili peppers and add them as well. Adjust the amount of chili peppers to your preference for spiciness.
Step 7
Add the chopped vegetables and prepared squid to the bowl. Pour in 2 cups of pancake mix and 2 cups of cold water. Gently mix with a spatula or chopsticks until just combined, ensuring there are no large lumps. Be careful not to overmix, as this can make the chives tough.
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle portions of the batter onto the pan and spread them thinly. Fry for a few minutes on each side until golden brown and crispy. Be mindful of the heat; if the oil is too hot, the outside will burn before the inside is cooked.
