Squid and Pollack Fillet Pancakes
Squid and Pollack Fillet Pancakes
[Easy Meal] Making Delicious Squid and Pollack Fillet Pancakes
This recipe offers a balanced intake of vegetables and seafood, making it a nutritious and delicious choice. Enjoy a flavorful dish that’s easy to prepare for the whole family.
Main Ingredients- 1 Squid
- 5 pieces Dried Pollack Fillet (or Frozen Pollack Fillet)
- 1/3 Carrot
- 1/2 Onion
- 1/4 Bell Pepper (using different colors adds visual appeal)
- 5 Perilla Leaves
- 1 Cheongyang Pepper (adjust to your spice preference)
- 8 cloves Garlic, minced
Cooking Instructions
Step 1
First, clean and prepare the squid. Finely mince the tentacles. Slice the body into round pieces about 1 cm thick. Remove any small bones from the pollack fillet and mince it finely. Finely dice the carrot, onion, bell pepper, perilla leaves, and Cheongyang pepper. Mincing the vegetables finely will help the ingredients bind well and create a softer texture when cooked.
Step 2
In a mixing bowl, combine the minced squid, pollack fillet, and all the diced vegetables. Add 2 eggs, 1 tablespoon of dried shrimp powder, and 1 tablespoon of pancake mix. Mix everything thoroughly until well combined. The dried shrimp powder will enhance the seafood flavor and add a delicious umami taste.
Step 3
Carefully stuff the prepared mixture into the hollowed-out squid body rings. Be sure not to overfill, as this can cause the squid rings to burst during cooking. Gently shape the filling within the squid.
Step 4
Heat a frying pan over medium-low heat and add a generous amount of olive oil. Place the stuffed squid rings into the pan and cook slowly. Cook one side until it turns golden brown, then carefully flip and cook the other side. Cooking over low heat ensures that the inside cooks thoroughly without burning the exterior.
Step 5
Cook each side for about 3 minutes, for a total of approximately 6 minutes, until the squid and the filling are perfectly cooked through. Check to ensure they are golden brown and delicious.
Step 6
For any remaining batter, shape it into small, flat patties (similar to ‘donggeurang ttaeng’) and cook them alongside the stuffed squid rings. This ensures that no ingredients go to waste and provides a variety of shapes to enjoy. Cook these patties over low heat until golden brown on both sides.
