Savory Spinach and Octopus Pancake Recipe
Savory Spinach and Octopus Pancake Recipe
Creative Use of Leftovers: Delicious Spinach and Octopus Pancake
Transform your leftover ingredients into a delightful and savory pancake! This recipe uses pre-cooked octopus, a generous portion of fresh spinach, and aromatic vegetables to create a delicious jeon (Korean pancake). Perfect for utilizing any leftover seafood or vegetables, this dish offers a wonderful texture with a crispy exterior and a tender filling. It’s an excellent choice for a quick snack, a light meal, or a delightful accompaniment to your favorite makgeolli or beer. Enjoy this simple yet impressive dish!
Ingredients for Spinach and Octopus Pancake- 100g cooked octopus, sliced
- 50g fresh spinach, roughly chopped
- 2 red chili peppers, deseeded and finely chopped
- 2 green chili peppers (or Korean chili peppers for more heat), deseeded and finely chopped
- 1/2 onion, thinly sliced or finely chopped
- 1 large egg
- 1 cup pancake mix (buchim garu)
- A little cooking oil (like soybean oil) for frying
Cooking Instructions
Step 1
Begin by preparing your vegetables. Thoroughly wash the fresh spinach and pat it dry. Cut it into bite-sized pieces, about 3-4 cm long. Thinly slice or finely chop the half onion. Deseed the red and green chili peppers, then finely chop them. Having all your vegetables prepped will make the cooking process much smoother.
Step 2
In a large mixing bowl, combine the prepared spinach, onion, and chopped chili peppers. Add the sliced cooked octopus to the bowl. Next, crack in the egg and pour in 1 cup of pancake mix. To bind everything together and add moisture, add about 5 tablespoons (approximately 50ml) of the water used to boil the octopus. This water often adds a subtle depth of flavor. If you don’t have octopus boiling water, you can substitute with cold water or anchovy broth.
Step 3
Mix all the ingredients well using a spoon or spatula until a cohesive batter forms. The batter should be thick enough to hold its shape but not too dry. If it seems too dry, add a little more liquid; if it’s too thin, add a bit more pancake mix. Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, spreading them slightly to form round pancakes. Cook for a few minutes until the bottom is golden brown and crispy, then carefully flip and cook the other side until equally golden and cooked through. Serve hot and enjoy the delicious crispiness!
