Squid and Korean Leek Pancake (Ojingeo Dallae Jeon)
Squid and Korean Leek Pancake (Ojingeo Dallae Jeon)
[Spring Delicacy] Savor the Essence of Spring with this Squid and Korean Leek Pancake
Introducing a delightful recipe for Ojingeo Dallae Jeon, packed with squid and aromatic Korean leeks, the stars of spring! Follow our detailed steps, from preparing the leeks to mixing the batter and frying, and anyone can create this delicious pancake. (For leek preparation tips, see @6953417)
Essential Ingredients- 1 pack Fresh Korean Leeks (approx. 100g)
- 1 handful Chopped Squid (approx. 50g)
- 1 Red Chili Pepper (seeds removed and finely minced)
- 3 Tbsp Pancake Mix (approx. 30g)
- 1 Large Egg (use a fresh one)
- Vegetable oil or Canola oil, for frying (generous amount)
- 2-3 Tbsp Cold Water (for adjusting batter consistency)
Cooking Instructions
Step 1
Begin by preparing the aromatic Korean leeks. Wash them thoroughly under cold running water multiple times to remove any dirt, then gently pat them dry. (Refer to @6953417 for detailed leek preparation.)
Step 2
Finely mince the fresh squid. Remove the skin and internal organs first, then chop the squid into small pieces. You don’t need to mince it too finely; a slightly coarser texture adds a pleasant chewiness.
Step 3
Cut the prepared Korean leeks into bite-sized pieces, about 2cm long, and place them in a large mixing bowl. Add the minced squid and the finely chopped red chili pepper. Crack one fresh egg into the bowl.
Step 4
Sprinkle 3 tablespoons of pancake mix evenly over the ingredients in the bowl. The pancake mix will help bind everything together.
Step 5
Using a spatula or spoon, gently mix all the ingredients together to form a batter. The moisture from the squid and the egg might be enough to create a cohesive batter. However, if it seems too stiff, gradually add 2-3 tablespoons of cold water, a little at a time, until you reach your desired consistency. Be careful not to make the batter too thin, as it might cause the pancake to break apart during frying.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon about a tablespoon of the batter into the hot pan for each pancake. Use the back of the spoon to spread the batter into a round, flat shape. Leave some space between each pancake to prevent them from sticking together.
Step 7
Fry each pancake for about 2-3 minutes per side, or until golden brown and crisp. Flip them carefully to ensure even cooking. Once both sides are beautifully golden, your delicious Squid and Korean Leek Pancakes are ready! Serve them warm for a delightful taste of spring.
