Modu Recipes

Ttukdak Hyung's Squid Kimchi Jeon

A savory pancake made with tender squid briefly blanched in soju water, crunchy kimchi, and umami-rich anchovy sauce, pan-fried until golden and crispy on both sides.

🙋 Recommended for

  • ⭐ Those who want a crispy-on-the-outside, moist-on-the-inside pancake with a glass of makgeolli on a rainy day
  • ⭐ Those who want to make a impressive snack using leftover sour kimchi and frozen squid
  • ⭐ Those looking for a foolproof golden recipe for a savory and crispy kimchi jeon

Ingredients needed 🛒3 servings

  • Finely chopped squid 2 cups
  • Soju 2 tbsp
  • Sour kimchi 2 cups
  • Green onion 0.5 stalk
  • Pancake mix 2 cups
  • Water 1.5 cups
  • Kimchi brine 0.5 cups
  • Pepper a pinch
  • Anchovy sauce 1 tbsp
  • Cooking oil generous amount

Recipe 🍳

  1. Cut the squid into 1 cm cubes, then briefly blanch in cold water with a splash of soju to remove any fishy smell.
  2. Slice the kimchi and green onion into small pieces.
  3. In a bowl, combine pancake mix, water, kimchi brine, pepper, and anchovy sauce, and mix well to form a batter.
  4. Add the prepared kimchi, green onion, and blanched squid to the batter and mix evenly.
  5. Heat a pan over medium-high heat, add a generous amount of cooking oil, and spread the batter thinly and widely.
  6. Adjust the heat between high and medium, and fry until golden brown and crispy on both sides.
  1. Finely chop the squid and blanch in soju water; slice kimchi and green onion.
  2. Mix pancake mix, water, kimchi brine, anchovy sauce, and pepper into a batter, then fold in the prepared ingredients.
  3. Fry in a well-oiled pan until crispy on both sides.

Cooking tips 💡

  • Adding a tablespoon of anchovy sauce to the batter provides deeper umami than using salt alone.
  • Blanching the squid beforehand prevents it from releasing excess moisture during frying, keeping the pancake from becoming soggy.
  • The key is to use plenty of oil and fry almost like deep-frying to achieve a crispy edge.

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