Savory Dried Shredded Squid Pancake with Curry
A Perfect Rainy Day Snack: Delicious Dried Shredded Squid Pancakes (Jinmichaejeon) with a Hint of Curry
Perfect for a rainy day and pairs wonderfully with drinks, these savory dried shredded squid pancakes are infused with a delightful curry aroma. They offer a satisfyingly crispy texture and a burst of flavor.
Ingredients
- Dried shredded squid (Jae-myun-chi) 80g
- Chives 60g
- Carrot 50g
- Egg 1
- Curry powder 1 Tbsp
- Frying mix (Tempura flour) 1/3 cup
- Salt a pinch
- Cooking oil for frying
Cooking Instructions
Step 1
Prepare all the ingredients for your Jinmichaejeon. This includes the dried shredded squid, chives, and carrot. Having everything ready will make the cooking process smooth and enjoyable.
Step 2
Wash the carrot thoroughly and peel it. Then, julienne it into thin strips, about 0.5cm thick. Next, cut the chives to a similar length as the julienned carrots. Ensuring these vegetables are cut to a similar size will help them cook evenly and create a visually appealing pancake.
Step 3
To soften the dried shredded squid and reduce its saltiness, soak it in cold or lukewarm water for about 5 minutes. Be careful not to soak it for too long, as this can make it bland. After soaking, drain the squid well and cut it into shorter pieces, about 2-3 cm long, using scissors. This makes it easier to incorporate into the batter and provides a pleasant chewiness when cooked.
Step 4
In a large bowl, combine the prepared dried shredded squid, julienned carrots, and cut chives. Add the frying mix (1/3 cup) and curry powder (1 Tbsp). Toss everything to coat the ingredients evenly. The curry powder adds a subtle, aromatic flavor, while the frying mix helps create a crispy texture. Finally, add a pinch of salt for seasoning and crack in one egg.
Step 5
Now, it’s time to mix the batter. A key characteristic of this recipe is that no extra water is added. Use a spatula or spoon to thoroughly mix all the ingredients in the bowl. The moisture from the vegetables and the egg will bind everything together, forming a delicious batter. It should be thick enough for the ingredients to hold together but not too stiff.
Step 6
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Once the pan is hot, scoop spoonfuls of the batter and drop them onto the hot oil. Use the back of the spoon to gently flatten each portion into a small, round pancake shape. Avoid making them too thick, as this will prolong the cooking time and might result in uneven cooking.
Step 7
Cook the pancakes over medium-low heat until the bottom is golden brown and crispy. Then, carefully flip them over and cook the other side until it’s also golden brown and crisp. Continue flipping and cooking as needed to ensure they are cooked through and have a beautiful, uniform color. Once both sides are perfectly golden and crisp, your fragrant and savory Jinmichaejeon is ready to be enjoyed! Perfect for a cozy day indoors.
