Spicy Onion and Seafood Pancake
Perfect for a Day Like Today! Spicy Onion and Seafood Pancake
On a day like today, why not stay in and enjoy a deliciously spicy and flavorful ‘Onion Seafood Pancake’? Packed with savory seafood and sweet onions, this pancake is a delight. It’s easy to make with simple ingredients, perfect for the whole family to enjoy. Experience the perfect balance of crispy exterior and tender interior!
Main Ingredients
- 1 medium onion, thinly sliced
- 10 stalks of green onions, cut into 4-5cm lengths
- 1/2 small squid, cleaned and chopped
- 100ml pancake mix or all-purpose flour
- 1 egg
- 150ml cold water
- 1 Korean green chili pepper, finely chopped (optional, for extra spice, or 1 Tbsp ‘Yeondu Cheongyangcho’)
- Generous amount of cooking oil (e.g., grapeseed oil)
Cooking Instructions
Step 1
First, peel and thinly slice the onion. Trim the green onions and cut them into 4-5cm lengths. Cutting them into manageable lengths will make them easier to cook.
Step 2
Rinse the squid under cold running water, then remove the skin, innards, and cartilage. Chop the tentacles and body into small, uniform pieces, about 0.5cm x 0.5cm. This size ensures the squid blends well with other ingredients for a pleasant texture.
Step 3
Heat a generous amount of cooking oil in a pan over medium heat. Add the sliced onions and sauté until they turn translucent and a light brown color, releasing a sweet aroma. Thoroughly sautéing the onions will significantly deepen the flavor of the pancake. Be careful not to burn them.
Step 4
In a large bowl, combine the pancake mix (or flour), egg, and cold water. Whisk until smooth and lump-free. If you prefer a spicier pancake, add the finely chopped green chili pepper or 1 tablespoon of ‘Yeondu Cheongyangcho’ and mix well. The batter should be slightly thick, not too watery.
Step 5
Add the sautéed onions, chopped squid, and green onions to the batter. Gently mix everything together until all ingredients are evenly coated with the batter. Your filling is now ready!
Step 6
Reheat the pan over medium heat and add more cooking oil. Spread the batter mixture thinly onto the hot pan. Cook until golden brown and crispy on both sides. Cooking the pancake thinly is key to achieving a crispy texture; avoid making it too thick, as it will take longer to cook through. Once done, cut into desired portions and serve hot.
