Squid and Chive Pancake: Enhanced with a Savory Kelp-Anchovy Broth
Experience the difference a small secret makes! Learn how to make delicious Squid and Chive Pancakes with Kim Jin-ok’s recipe.
Hello everyone! Today, we’re making a dish that’s perfect for a rainy day – Squid and Chive Pancakes! While many recipes exist, I have a small, yet significant, secret that elevates the flavor to a whole new level. Instead of just water, we’ll be using chilled kelp and anchovy broth for the batter. This adds a deep umami that complements the chewy squid and fragrant chives beautifully. Also, mixing pancake mix and tempura flour in a 1:1 ratio ensures a wonderfully crispy texture. When mixing the batter, a light stir with a whisk until you can still see some dry flour is key. Let’s get started on these incredibly delicious pancakes!
Ingredients (Yields 2.5 – 3 pancakes)- 1/2 bunch chives
- 1 squid
- 1/2 onion
- 1/4 carrot
- 1 egg
- 1 cup pancake mix
- 1 cup tempura flour
- 1 cup cold water
- 4/5 cup kelp-anchovy broth
- 2 cheongyang peppers
- Vegetable oil, for frying
Cooking Instructions
Step 1
1. First, prepare the vegetables and squid. Finely julienne 1/2 onion and 1/4 carrot. Cut the chives into roughly 3-4 cm lengths. Slice the 2 cheongyang peppers in half, remove the seeds, and then mince them finely. Clean the squid, remove its ink sac and backbone, and julienne it. Ensure all vegetables are washed and prepared before cutting.
Step 2
2. Now, let’s make the batter. In a large bowl, combine 1 cup of pancake mix and 1 cup of tempura flour. Add 1 egg. Pour in 1 cup of cold water (pre-chilled in the refrigerator) and 4/5 cup of the kelp-anchovy broth. Use a whisk to mix everything together lightly, just until you can still see some dry flour. Avoid overmixing. 3. Add the prepared onion, cheongyang peppers, carrot, chives, and squid to the batter. Gently toss everything together to coat the ingredients and finish the batter. Mix just enough to combine, ensuring the ingredients are evenly distributed.
Step 3
4. It’s time to cook! Generously coat a frying pan with vegetable oil and heat it over medium-low heat. Once the pan is hot, pour a ladleful of the batter and spread it thinly. Since the heat is concentrated in the center, move the pan around over the flame to ensure even cooking and a golden-brown crisp. Once one side is nicely golden and cooked through, carefully flip the pancake. Gently press down with your spatula, and then cook the other side until golden brown. Your delicious Squid and Chive Pancake is ready! Tip: Using plenty of oil will result in a crispier, more delicious pancake. For a dipping sauce, you can use the brine from pickled radishes (danmuji brine) with a little vinegar, topped with thinly sliced onions and minced cheongyang peppers for a sweet and spicy kick.
