Seafood and Chive Pancake (Haemul Buchujeon)
Chewy Squid and Mussel Chive Pancake
On a day when spring rain was gently falling, after grocery shopping at Jagalchi Market for fresh seafood and Gupo Market for vegetables, I decided to make a warm dinner of chive pancakes while listening to the sound of the rain. This delicious pancake, featuring fragrant chives, chewy squid, and mild mussels, is a perfect match with makgeolli (Korean rice wine). Especially with ‘Mr. Trot’s’ Yound Tak’s makgeolli, it promises an even more delightful weekend evening. Let me invite you to the wonderful world of seafood and chive pancakes right now! ^^
Main Ingredients- 1 bunch fresh chives
- 1 squid, cleaned
- 1 cup mussels, cleaned
- 1/4 onion
- 1/2 potato
- 1 chili pepper (red or green)
- A little milk (optional, for tenderness)
- Water (for batter consistency)
Seasoning & Others- Salt to taste
- 1/2 tsp onion extract (optional, for umami)
- Vegetable oil for frying
- Salt to taste
- 1/2 tsp onion extract (optional, for umami)
- Vegetable oil for frying
Cooking Instructions
Step 1
Let’s start by preparing the fresh ingredients that will bring out the delicious flavor of the chive pancake.
Step 2
Wash the chives thoroughly under running water. Also, meticulously clean the squid and mussels. Wash the onion and chili pepper too.
Step 3
Cut the cleaned chives into approximately 3-4 cm lengths and place them in a large bowl. You can already smell the fresh aroma of the chives!
Step 4
Slice the onion and chili pepper into similar lengths as the chives and add them to the bowl. A touch of spiciness and crunch will make it even more delicious.
Step 5
Peel the potato and grate it finely using a grater. Adding grated potato magically makes the chive pancake chewy and extra crispy. (Tip: Don’t squeeze out too much of the potato water.)
Step 6
Now it’s time to make the batter. In the bowl, mix 2/3 part pancake mix and 1/3 part fried chicken powder (or tempura flour). Using fried chicken powder will result in an even crispier texture.
Step 7
Add the cleaned and chopped squid to the batter. Its chewy texture will further enhance the overall flavor of the chive pancake.
Step 8
Add the cleaned mussels to the bowl as well. The refreshing taste of mussels adds a deeper flavor to the pancake. (Tip: You can use mussels with shells, or just the meat.)
Step 9
Gradually add cold water to the batter while mixing to achieve the right consistency. Don’t add too much water at once; adjust as you go. (Tip: Chilled water helps make the pancake crispier.)
Step 10
For a smoother texture and a hint of richness, add a small amount of milk. (Tip: If you don’t have milk, using just water is perfectly fine.)
Step 11
Add water and milk according to the total amount of ingredients to get the right batter consistency. It shouldn’t be too thin or too thick; it should be just enough for the ingredients to blend well. A good consistency is when the batter drips smoothly from a chopstick.
Step 12
Finally, let’s season the batter. Add a little salt to taste, and optionally, a little onion extract for added umami. Mix everything thoroughly.
Step 13
Heat a generous amount of vegetable oil in a pan over medium-high heat. Ladle a portion of the batter onto the hot pan and cook until golden brown and crispy on both sides. (Tip: Cooking on low heat for too long can make the pancake soggy, so frying quickly over medium-high heat is recommended.) Your delicious chive pancake is ready! My eldest daughter ate 4 of them! ^^ Wishing you a wonderful weekend evening! ^^
