Korean Squid Pancakes

Method18 steps · about 45 min

1. 1

   Step 1: Rinse the onion (½), carrot (½), zucchini (½), mushrooms, green onions (10 stalks) and chilies. Peel the onion and carrot as needed.

   Uses ½ onion · ½ carrot · ½ zucchini · 50 g oyster mushrooms (or preferred mushrooms) · 10 stalks small green onions · 1 red chili · 1 green chili

2. 2

   Step 2: Cut the carrot and zucchini into thin, finger-length strips.

   Uses ½ carrot, washed · ½ zucchini, washed

3. 3

   Step 3: Thinly slice the ½ onion for the pancakes.

   Uses ½ onion, washed

4. 4

   Step 4: Thinly slice the red and green chilies on an angle.

   Uses 1 red chili, washed · 1 green chili, washed

5. 5

   Step 5: Cut the 10 small green onion stalks into halves or thirds.

   Uses 10 stalks small green onions, washed

6. 6

   Step 6: Cut the squid tube (1) into short strips, about half a finger long. Place in a bowl and sprinkle with black or white pepper.

   Uses 1 small squid tube · A few sprinkles ground black pepper (or white pepper)

7. 7

   Step 7: Tear the oyster mushrooms in half, or thinly slice other mushrooms if using.

   Uses 50 g mushrooms, washed

8. 8

   Step 8: Sift the 2½ cups flour and ½ tsp salt into a bowl.

   Uses 2½ cups all-purpose flour · ½ tsp fine sea salt

9. 9

   Step 9: Add the 2½ cups water to the sifted flour and salt, mixing thoroughly until there are no lumps.

   Uses Sifted flour and salt · 2½ cups water for batter

10. 10

    Step 10: Beat the egg (1), then mix it thoroughly into the flour mixture.

    Uses Smooth flour mixture · 1 egg, beaten

11. 11

    Step 11: Mix all the prepared carrot, zucchini, sliced onion, chilies, green onions, peppered squid and mushrooms into the batter.

    Uses Egg batter · Carrot and zucchini strips · Sliced pancake onion · Sliced chilies · Cut small green onions · Peppered squid strips · Prepared mushrooms

12. 12

    Step 12: In a separate bowl, mix 1 tbsp soy sauce, 1 tbsp water, 1 tbsp vinegar, 2 tsp sugar and some diced onion until the sugar dissolves.

    Uses 1 tbsp soy sauce · 1 tbsp water for dipping sauce · 1 tbsp vinegar · 2 tsp sugar · Some onion, diced, for dipping sauce

13. 13

    Step 13: Preheat a frying pan for about 10 seconds.

    Preheat pan · 1 min

14. 14

    Step 14: Add enough cooking oil to lightly coat the entire pan. Avoid an excessive layer of oil, which can make the pancakes soggy.

    Uses Cooking oil, enough to lightly coat the pan for each pancake

15. 15

    Step 15: Ladle a portion of the squid and vegetable batter into the oiled pan and spread it into a pancake.

    Uses A ladleful of squid and vegetable batter · Heated pancake frying oil

16. 16

    Step 16: Cook the pancake over medium-low heat until the underside is set and browned; keep the heat low enough for the center to cook through.

    Uses First side of pancake

17. 17

    Step 17: Flip the pancake when the bottom is cooked. Handle it gently and avoid repeatedly flipping it, which can tear it.

    Uses Pancake with cooked underside

18. 18

    Step 18: Cook the second side until both sides are browned, the batter is set and the squid is cooked through. Transfer to a plate. Repeat with the remaining batter, lightly oiling the pan as needed, to make about 6 pancakes. Serve with the prepared dipping sauce.

    Uses Flipped pancake · Remaining squid and vegetable batter · Cooking oil as needed for the remaining pancakes · Soy-vinegar onion dipping sauce