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.
Ingredients needed 3 servings
Recipe
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.
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.
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