Ttukdak Hyung's Squid Kimchi Jeon

• 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 🍳

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.