Step 1

First, rinse the squid thoroughly, remove the outer skin, and pat it dry. Using pre-cleaned squid can save you preparation time.

Step 2

Cut the squid into bite-sized pieces, about 1-1.5 cm in length. Trim the scallions to about 5-7 cm long. While you can use whole scallions, cutting them makes mixing with the batter and eating easier. Thinly slice the red and green chilies on the diagonal. (Adjust the spiciness by choosing different types or quantities of chilies.)

Step 3

In a large bowl, combine 2 cups of pancake mix, 1 cup of potato starch, 1 egg, 1/3 Tbsp salt (optional – it adds flavor, but you can omit it if you plan to dip the pancake in the sauce), and 2.5 cups of cold water. Whisk everything together until smooth, without any lumps. Avoid overmixing to ensure a chewy texture.

Step 4

Add the prepared squid, scallions, and sliced chilies to the batter. Gently toss everything together until all ingredients are evenly coated with the batter.

Step 5

Heat a generous amount of cooking oil in a pan over medium heat. Ladle a portion of the batter into the center of the hot pan and spread it out thinly into a round shape using the back of the ladle or a spatula. Spreading it thinly will help it become crispier.

Step 6

Once the bottom side of the pancake turns golden brown and the edges look crispy, carefully flip it over with a spatula. Cook the other side until it’s also golden brown and crispy. If the pan seems dry, add a little more oil as needed during cooking.

Step 7

While the pancake is cooking, prepare the dipping sauce. In a small bowl, combine 2 Tbsp soy sauce, 1/2 Tbsp vinegar, 1/3 Tbsp sugar, 1/2 Tbsp gochugaru, 1/2 Tbsp maesilcheong, and 1 Tbsp water. Stir well. For an enhanced flavor, you can add 1/4 finely minced onion and a pinch of toasted sesame seeds.

Step 8

Transfer the golden and chewy squid and scallion pancake to a plate. Serve immediately with the prepared dipping sauce and enjoy! It’s especially perfect with a glass of makgeul on a rainy day.

Step 9