Crispy and Fragrant Minari Squid Pancake
Crispy and Fragrant Minari Squid Pancake
#SquidDish #MinariDish #HowToMakeMinariSquidPancake #CrispyMinariSquid
I made a seasoned minari salad, but had quite a bit of minari left over. So, I decided to make a pancake using the remaining minari and shredded squid. To achieve a super crispy texture, similar to Hong Kong-style oyster pancakes, I mixed starch powder with flour instead of just using plain flour. I also adjusted the batter consistency with carbonated water. The crispy chewiness of the squid was absolutely delightful, and the minari was, of course, fantastic.
Ingredients- 1/2 bunch Minari (Korean parsley/water dropwort)
- 400g Frozen shredded squid
- 1/2 cup Starch powder (e.g., potato starch)
- 1 cup Flour
- Carbonated water, to achieve desired consistency
- 1 Tbsp Garlic herb salt (or 1/2 Tbsp regular salt + 1/2 Tbsp minced garlic + pinch of herbs)
Cooking Instructions
Step 1
First, wash the minari thoroughly. Trim off any tough stems and cut the leaves and tender stems into approximately 5cm lengths. This ensures the fresh flavor of the minari shines through.
Step 2
If your frozen shredded squid is in long strands, cut it into bite-sized pieces, about 2-3cm long. This prevents the pancake from being too stringy and ensures a pleasant texture.
Step 3
In a large bowl, combine the chopped minari and cut squid. Add the starch powder and flour. Season with garlic herb salt. (You can adjust the saltiness to your preference.)
Step 4
Gradually add carbonated water to the mixture while stirring, until you reach your desired batter consistency. It should be neither too thick nor too thin, just enough to bind the ingredients together. Using carbonated water helps create an extra crispy pancake.
Step 5
Heat a frying pan over medium heat and add a generous amount of oil. Ladle a portion of the batter onto the hot pan and spread it out thinly and evenly. Making the pancake thin is key to achieving a crispy texture.
Step 6
Once the bottom side is golden brown and the edges look slightly crisp, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and cooked through. Gently pressing down with the spatula can help make it even crispier.
Step 7
Your delicious crispy Minari Squid Pancake is ready! The combination of savory squid and fresh minari, fried to perfection, is incredibly tasty. The starch and carbonated water create a wonderfully crisp exterior. Enjoy this delightful pancake, perhaps with a glass of makgeolli (Korean rice wine)!
