Chewy Squid Kimchi Pancake: Super Simple & Crispy Delicacy!
Chewy Squid Kimchi Pancake: Super Simple & Crispy Delicacy!
The Ultimate Choice to Whet Your Appetite! The Perfect Harmony of Plump Squid and Spicy Kimchi, a Super Simple Squid Kimchi Pancake Golden Recipe
While many people add meat to kimchi pancakes, I personally believe that kimchi pancakes made with plenty of plump and chewy squid are the true delicacy. The savory flavor of the squid and the sweet and sour kimchi create an irresistible taste. Make crispy and delicious squid kimchi pancakes at home that are just as good as those from a restaurant!
Ingredients for a Flavorful Kimchi Pancake- 2 cups well-fermented kimchi (packed in a measuring cup, generously)
- 2-3 Tbsp kimchi juice (for extra umami!)
- 1 fresh squid (choose plump ones)
- 0.5 tsp sugar (to mellow the kimchi’s sourness)
- 1 Tbsp gochugaru (Korean chili flakes, for spice and color)
- 1 cup pancake mix (measuring cup, for a crispy texture)
- 1 cup cold water (measuring cup, the secret to the batter!)
- Plenty of cooking oil (the oil is key to a delicious pancake!)
Cooking Instructions
Step 1
First, prepare the star ingredient: well-fermented kimchi. Finely chop the kimchi into bite-sized pieces using clean scissors. Pack it down into a measuring cup until you have 2 cups. The more sour the kimchi, the better the flavor of your kimchi pancake!
Step 2
Transfer the chopped kimchi to a large, deep bowl. Using aged kimchi (mukimchi) will result in an even richer flavor. This is a crucial step for the pancake’s base.
Step 3
Next, prepare the squid for a chewy texture. Use one fresh squid. You can peel it if you prefer, but it’s optional. To easily remove the skin, wrap it with a paper towel and pull.
Step 4
Cut the prepared squid to incorporate well into the pancake batter. You can slice it into long strips or chop it into small, bite-sized pieces like I did. You’ll enjoy the delightful bursts of squid with every bite.
Step 5
Add the seasonings to the chopped kimchi to enhance its flavor. Add 0.5 tsp of sugar for a hint of sweetness and 1 Tbsp of gochugaru for a vibrant color and a touch of spice.
Step 6
Prepare 1 cup of pancake mix for a crispy texture and 1 cup of cold water to adjust the batter’s consistency. I prefer to add the pancake mix and water in two stages rather than all at once, allowing me to control the batter’s thickness. This helps create a smooth batter without lumps.
Step 7
Add 3 Tbsp of kimchi juice to the batter for a deep umami flavor. The amount of kimchi juice can affect the pancake’s seasoning and taste, so adjust it gradually while tasting.
Step 8
Now it’s time to start cooking the kimchi pancake. Heat a pan over medium heat and pour in a generous amount of cooking oil. Sufficient oil is essential for a crispy pancake.
Step 9
Pour the prepared kimchi pancake batter thinly and widely onto the heated pan. Lower the heat to medium-low to prevent burning and ensure even cooking. Let the pancake cook slowly.
Step 10
When the edges of the pancake start to cook and it’s about halfway done, flip it over. If the pan seems to be lacking oil, drizzle a little more cooking oil around the edges of the pancake as it cooks to maintain crispiness.
Step 11
Doesn’t the golden-brown flipped pancake already look crispy? Gently press down on the surface of the pancake with a spatula. This ensures even cooking and enhances the crispiness.
Step 12
Your delicious squid kimchi pancake, packed with plump squid, is ready! Enjoy it while it’s warm for a perfectly crispy exterior and a wonderfully tender interior. It’s fantastic served with makgeolli (rice wine) or a cold beer!
