Spicy Dried Squid Kimchi Pancake: The Secret to Crispy Perfection!
Spicy Dried Squid Kimchi Pancake: The Secret to Crispy Perfection!
The Ultimate Crispy Dried Squid Kimchi Pancake Recipe with Dried Squid and Aged Kimchi!
On rainy days, a warm and crispy pancake is a must! Today, we’re making a spicy and flavorful dried squid kimchi pancake using dried squid from the freezer and well-fermented aged kimchi. Enjoy this special kimchi pancake, something you might not have made often for the kids! The chewy dried squid and the sourness of the aged kimchi combine to create a dish that will whet your appetite. With a few simple tips, anyone can make a crispy pancake at home that rivals those from restaurants!
Main Ingredients- 1 dried squid
- 1 handful of aged kimchi
- Some green onions
- Pancake mix (pajeon garu), as needed
- Plenty of cooking oil
- 1/2 onion (optional)
- Oyster mushrooms or similar (optional)
Cooking Instructions
Step 1
Take one dried squid from the freezer and prepare it. Dried squid is best when soaked in water for at least half a day. If you’re short on time, soaking it in warm water for about 3-4 hours will make it soft enough to use.
Step 2
You can add various vegetables along with the squid and kimchi to make it richer. I’ve chopped half an onion and about half a pack of oyster mushrooms. Feel free to add other vegetables according to your preference.
Step 3
Once the dried squid is sufficiently rehydrated, chop it into small pieces. It’s best to remove the hard cartilage and beak. (The leftover squid cartilage or insides can be used to make a crispy coating for fried squid, which is also delicious!)
Step 4
Prepare well-fermented, nicely sour aged kimchi. This is the perfect dish to use up your leftover kimchi and make a delicious meal.
Step 5
Measure the pancake mix according to the instructions on the package and make the batter. Using cold water for the batter will result in an even crispier pancake. I used ice water in the past, and it was incredibly crispy!
Step 6
Now, add the prepared squid, kimchi, and any vegetables to the batter and mix well. The pancake mix itself is seasoned, and the kimchi brine also adds flavor, so there’s no need for additional salt or dipping sauce.
Step 7
Finally, add plenty of chopped green onions that have been stored in the freezer. (When using frozen green onions, don’t take them out too early; add them directly to the batter just before mixing.)
Step 8
Heat a generous amount of oil in a frying pan over medium heat until hot. Ladle a portion of the batter onto the pan, spread it thinly, and cook until it sizzles. Enjoy the sound of it cooking!
Step 9
Flip it over to reveal a beautiful golden-brown color – a sign of success! Making small holes in the pancake as it cooks helps it become crispier. Pressing down gently while it cooks ensures it’s cooked through evenly.
