Main ingredients
cuttlefishperilla seedstempura flourpan-frying floureggonioncarrotgreen chili pepperscallionminced garlic
Kim Dae-seok's Hijiki and Octopus Jeon
A delicious pancake made by filling a chilled ice water dough with fresh perilla seeds from the sea and chewy cuttlefish, then pan-fried to crisp perfection over medium-high heat.
Ingredients needed 2 servings
Recipe
Cooking tips
- Slicing cuttlefish while it’s slightly frozen prevents it from breaking apart and ensures clean cuts.
- Avoid making the batter too wet at the start—excess moisture from vegetables and cuttlefish can make the pancake soggy.
- If the heat is too low during frying, the pancake will absorb too much oil and become greasy; maintain a heat level slightly higher than medium.
- Using ice water and combining tempura flour and pan-frying flour in a 5:3 ratio results in a significantly crispier pancake.
Recommended for
- Those who want to enjoy a healthy pancake with minimal flour and abundant seafood and vegetables.
- Those seeking the perfect seafood pancake with a crisp exterior and chewy interior.
- People looking for a great drink pairing that complements rainy days or chilly evenings.
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