Chewy Dried Squid Pancake
Chewy Dried Squid Pancake
How About Making a Chewy Pancake with Dried Shredded Squid (Jinmichae)?
Dried shredded squid, also known as ‘Jinmichae,’ is usually seasoned with soy sauce or gochujang sauce to be enjoyed as a side dish, right? But how about trying something a little different? This ‘Dried Squid Pancake’ offers a unique and delightful chewy texture. Let’s discover how to make this delicious and distinctively flavored squid pancake!
Ingredients- Dried shredded squid (Jinmichae) 100-200g
- 1 cup pancake mix (buchim garu)
- 1 cup cold water
- 1 Korean chili pepper (for spiciness, optional)
- 1 red chili pepper (for color, optional)
Cooking Instructions
Step 1
We’ll start by softening the dried shredded squid. Soak the squid in warm water for about 10 minutes. Gently knead it with your hands while soaking to help it become more tender. This process is key to achieving a pleasantly chewy texture rather than a tough one.
Step 2
After soaking, thoroughly squeeze out as much water as possible from the softened squid. Excess water can make the batter too thin. Next, finely chop the squid into small pieces, making it easier to incorporate into the pancake batter. You can use a knife or scissors for this.
Step 3
Finely mince 1 Korean chili pepper and 1 red chili pepper after washing and removing their stems. The Korean chili pepper adds a pleasant heat, while the red chili pepper contributes to the visual appeal. If you prefer less spice, you can omit the Korean chili pepper or adjust the amount. The red chili pepper is optional.
Step 4
Now, let’s prepare the pancake batter. In a wide bowl, combine 1 cup of pancake mix with 1 cup of cold water. A 1:1 ratio of mix to water usually yields the best consistency. Whisk well with a whisk or chopsticks until you have a smooth batter with no lumps.
Step 5
Once the batter is smooth, add the finely chopped dried squid to the bowl. Mix everything together thoroughly, ensuring the squid is evenly distributed throughout the batter. If you’ve minced the chili peppers, you can mix them in at this stage as well.
Step 6
Prepare a frying pan for cooking the pancakes. Pour a generous amount of cooking oil into the pan. Using enough oil prevents the pancakes from sticking and burning. Heat the pan over medium heat.
Step 7
Once the pan is hot, scoop about one ladleful of the squid batter and drop it onto the pan. Gently shape it into a round, flat pancake. It’s crucial to maintain medium-low heat. Cooking on high heat can quickly burn the outside while leaving the inside undercooked. Slow cooking over medium-low heat ensures even cooking and a golden-brown color.
Step 8
When the edges of the pancake begin to turn golden brown, carefully flip it over to cook the other side. For an extra decorative touch and flavor, you can place a few pieces of minced chili pepper on top of the pancake just before flipping. Cook until both sides are golden brown and the pancake is fully cooked. Your delicious Dried Squid Pancake is ready to be enjoyed! Serve warm.
