Lee Hye-jung's Squid and Korean Wild Chive Pancake

Name: Lee Hye-jung's Squid and Korean Wild Chive Pancake
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 bunches Korean wild chives; 1 squid; 1 cup flour; 2/3 cup Jerusalem artichoke starch (or commercial starch); 1 egg; a pinch of salt; olive oil as needed

A savory spring pancake that stays chewy even when cooled, made by mixing Korean wild chives and squid with Jerusalem artichoke starch.

20 min Difficulty Easy side dish

Main ingredients

Korean wild chives squid flour Jerusalem artichoke starch egg olive oil

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Korean wild chives squid flour Jerusalem artichoke starch egg olive oil

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Cooking tips

When making the batter, mix gently without over-stirring to prevent gluten from forming.
Adding Jerusalem artichoke starch keeps the pancake from hardening and maintains a chewy texture even after cooling.
The key is to increase the ratio of vegetables and seafood in the batter to highlight the natural flavors of the ingredients.

Recommended for

Those who want to enjoy the combination of fragrant seasonal Korean wild chives and seafood.
Those looking for a pancake recipe that stays chewy and crispy even when cooled.
Those who want to make a simple special dish on a rainy day or weekend.

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Lee Hye-jung's Squid and Korean Wild Chive Pancake

Main ingredients

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How did it turn out when you followed this recipe?

Ttukdak Hyung's Mackerel and Wild Chives Pot Rice

Yoon Yi-ryeon's Squid and Spinach Chomuchim

Ingredients needed 2 servings

Recipe

Cooking tips