Aromatic Spring Delight: How to Make NAE-NGI Squid Pancakes
Aromatic Spring Delight: How to Make NAE-NGI Squid Pancakes
Nae-ngi Squid Pancake Recipe: A Detailed Guide from Preparation to Cooking
Bring back childhood memories of foraging in the fields with these delightful Nae-ngi (Korean field mustard) and squid pancakes. Store-bought Nae-ngi is incredibly convenient, requiring only a quick trim of the dark parts where the leaves meet the roots, unlike wild-harvested ones that need extensive cleaning. This recipe uses leftover Nae-ngi from a hearty soup to create a delicious weekend treat. The distinct aroma of Nae-ngi elevates any dish, making its presence truly unmistakable. Its flavor is often appreciated more for its fragrance, especially from the roots, which can be challenging to clean when gathered from the wild. This ease of preparation thanks to pre-cleaned Nae-ngi truly fosters gratitude for those who make it accessible. Each bite offers the fragrant essence of spring from the Nae-ngi and the chewy texture of squid, reminiscent of the East Sea. These Nae-ngi squid pancakes are a true feast for the senses.
Ingredients- 150g Nae-ngi (Korean field mustard), cleaned
- 1 squid, cleaned
- 1 Cheongyang pepper (Korean chili pepper)
- 180ml pancake mix (about 1 cup)
- 200ml cold water (about 1 cup)
Cooking Instructions
Step 1
First, rinse the Nae-ngi thoroughly under running water to remove any dirt or debris. Then, soak it in cold water with a splash of vinegar for about 10 minutes to sterilize and sanitize. This step helps maintain the Nae-ngi’s freshness and ensures it’s safe for cooking.
Step 2
Prepare the squid by removing the innards and cartilage. Cut it into bite-sized pieces. Slicing them neither too thin nor too thick will ensure a pleasant chewy texture when cooked.
Step 3
Give the prepared squid another quick rinse under cold water to remove any excess moisture before proceeding with the recipe.
Step 4
Drain the sanitized Nae-ngi well and finely chop it into small pieces, about 0.5cm wide. Finely mince the Cheongyang pepper, removing the seeds if you prefer less heat. The fragrant Nae-ngi and spicy pepper create a wonderful flavor balance.
Step 5
In a large bowl, combine the chopped Nae-ngi, squid, and minced Cheongyang pepper. Pour in the pancake mix and cold water. Gently mix with your hands until the batter is smooth and well combined, resembling a thick yogurt consistency. A slightly thinner batter will result in softer, crispier pancakes.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Ladle a portion of the batter into the pan and spread it out thinly and evenly. Spreading the batter thinly helps it cook through and makes flipping easier. Drizzle about 1 tablespoon of oil over the batter before flipping; this will give the pancake a beautiful golden sheen and a richer, nuttier flavor.
Step 7
Cook the pancake for a few minutes on each side until it’s golden brown and crispy. Ensure it’s cooked through to achieve the perfect balance of fragrant Nae-ngi and chewy squid, making it a truly satisfying dish.
