Korean pancakes (Buchimgae, 부침개) are very popular on a rainy day among Koreans. There are a couple of theories about the reason, but I don’t really know why. The other day my husband told me he wished it rained all the time so that he can eat this Buchimgae all the time. He reckons that I will make it every time it rains. 🙂 He is such a Buchimgae killer!
You can pretty much make any kind of Buchimgae by adding different kinds of ingredients and one of my favourite variations are these Squid pancakes (Ojingeo Buchimgae, 오징어 부침개). This savoury and crispy Buchimgae always has been my favourite. I hope you like it too!
You can make about 6 pieces of squid pancakes with the below ingredients. However 3 pieces were quite enough as a meal for me and my husband, implying that it’s quite filling. As for the dipping sauce, if you don’t want to be bothered with making it separately, you can just use soy sauce instead. However, the dipping sauce I’m introducing to you today really enhances the overall taste of the pancakes. So I hope you give it a try! Happy cooking!
Ingredients for Korean Squid Pancakes (Makes 6 Pancakes)
Main
- 1 small squid tubes
- 1/2 onion
- 1/2 carrot
- 1/2 zucchini
- 50g oyster mushrooms (or your preferred mushrooms)
- 10 stalks small green onions
- 1 red chili
- 1 green chili
- A few sprinkle ground black pepper (or white pepper)
Pancake mix
- 2& 1/2 cups all purpose flour
- 2 & 1/2 cups water
- 1/2 tsp fine sea salt
- 1 egg
Dipping Sauce (Mix all these in a bowl)
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 2 tsp sugar
- Some onion, diced
How to Make Korean Squid Pancakes
Preparation for Vegetables and Meat
- Rinse all the vegetables, and peel the skin off as needed.
- Thin finger length slice the carrot and zucchini.
- Thin slice the onion.
- Thin angle slice the red and green chillies.
- Cut the spring onions into halves or thirds.
- Cut the squid legs into half finger length, put it in a bowl and add the black pepper on top.
- Tear the mushrooms in half. (Or thin slice them. It depends on what kind of mushrooms you use.)
Preparation for Pancake Mix
- Sieve the flour and the salt.
- Add the water and mix it thoroughly so there are no lumps.
- Add the beaten egg and mix it well again.
- Add the prepared vegetables and squid into the flour mix.
Cooking
- Pre heat the frying pan for about 10 seconds.
- Put some cooking oil into the pan. Make sure the oil is spread all the way through the pan. (However don’t put too much oil in, otherwise the Buchimgae will go soggy.)
- Scoop out the final mix with a ladle, put it on the pan.
- Cook it on medium to low heat. (Otherwise it just burns and doesn’t cook properly.)
- Turn it over when the bottom of the pancake is cooked. (If you turn it over too often, it will tear up. )
- When both sides are cooked, serve it on a plate.
Korean Squid Pancakes
Ingredients
MAIN
- 1 small squid tubes
- 1/2 onion
- 1/2 carrot
- 1/2 zucchini
- 50 g oyster mushrooms (or your preferred mushrooms)
- 10 stalks small green onions
- 1 red chili
- 1 green chili
- A few sprinkles ground black pepper (or white pepper)
Flour mix (batter)
- 2 1/2 cups all purpose flour
- 2 1/2 cups water
- 1/2 tsp fine sea salt
- 1 egg
Dipping Sauce (Mix all these in a bowl)
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 2 tsp sugar
- Some onion , diced
Instructions
Preparation for Vegetables and Meat
- Rinse all the vegetables, and peel the skin off as needed.
- Thin finger length slice the carrot and zucchini.
- Thin slice the onion.
- Thin angle slice the red and green chillies.
- Cut the spring onions into halves or thirds.
- Cut the squid legs into half finger length, put it in a bowl and add the black pepper on top.
- Tear the mushrooms in half. (Or thin slice them. It depends on what kind of mushrooms you use.)
Preparation for Flour Mix
- Sieve the flour and the salt.
- Add the water and mix it thoroughly so there are no lumps.
- Add the beaten egg and mix it well again.
- Add the prepared vegetables and squid into the flour mix.
Cooking
- Pre heat the frying pan for about 10 seconds.
- Put some cooking oil into the pan. Make sure the oil is spread all the way through the pan. (However don’t put too much oil in, otherwise the Buchimgae will go soggy.)
- Scoop out the final mix with a ladle, put it on the pan.
- Cook it on medium to low heat. (Otherwise it just burns and doesn’t cook properly.)
- Turn it over when the bottom of the pancake is cooked. (If you turn it over too often, it will tear up. )
- When both sides are cooked, serve it on a plate.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
