Squid and Chive Pancake (Ojingeo Buchujeon): A Perfect Blend of Crispy and Chewy
Squid and Chive Pancake (Ojingeo Buchujeon): A Perfect Blend of Crispy and Chewy
Mastering Baek Jong-won’s Recipe: How to Make Delicious Squid and Chive Pancake with Chewy Squid and Fragrant Chives
As the rainy season approaches, a warm, savory pancake sounds absolutely perfect! Use up any leftover chives and add plenty of chewy squid for an even more satisfying and flavorful Squid and Chive Pancake. We’re sharing the golden recipe for a pancake that’s crispy on the outside and tender on the inside.
Main Ingredients- 1/3 bunch fresh chives (approx. 100g)
- 1/2 medium onion, thinly sliced
- 1/5 carrot, julienned
- 1 Korean green chili pepper (cheongyang pepper), deseeded and finely chopped
- 1/2 squid, cleaned and thinly sliced (approx. 100g after preparation)
Cooking Instructions
Step 1
First, wash the chives thoroughly under running water and pat them dry. Cut them into approximately 4-5cm lengths. Cutting them into manageable lengths will make them easier to cook.
Step 2
Peel and wash the carrot and onion, then julienne them thinly. For the Korean green chili pepper, remove the seeds and finely chop it. If you prefer more heat, you can include the seeds.
Step 3
Clean the squid, remove the internal organs and backbone, and then slice it into small, bite-sized pieces. You can use pieces from the squid’s body or tentacles.
Step 4
In a large bowl, combine the prepared chives, carrot, onion, green chili pepper, and sliced squid. Add the minced garlic (1/2 Tbsp) and anchovy sauce (1 Tbsp) for a savory boost. Gently toss everything together until well combined.
Step 5
Now, let’s make the batter. Pour 1 cup of pancake mix and 1 cup of cold water into the bowl with the ingredients. Mix just enough to combine the flour and water, creating a thick batter consistency. Avoid overmixing; a slightly lumpy batter is fine and helps the ingredients bind together.
Step 6
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Ladle a portion of the batter onto the hot pan and spread it thinly using the back of a spoon or spatula. Cook until golden brown and crispy on both sides, ensuring the edges are nicely browned. Using plenty of oil is key to achieving a truly crispy pancake.
