Crispy Jjokpa Jeon (Pan-Fried Green Onion Pancake) with Squid
A savory pancake dish made by pan-frying chopped scallions and chewy squid until crispy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is an easy jjokpa jeon made by cutting scallions into bite-sized lengths and tossing them with minced squid. Tuna extract sauce adds deep savoriness, and cooking it over medium heat while swirling the oil to reach the center keeps it crispy rather than soggy. It makes a great casual snack on a rainy day or an accompaniment for makgeolli.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 22 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Scallions (jjokpa)180 g
- Minced squid1 cup (minced)
- Carrot1/5
- Cheongyang chili pepper (hot green chili)2
- Korean pancake mix (buchim-garu) (or frying mix (twigim-garu))1 1/4 cups
- Water1 1/4 cups
- Tuna extract sauce (chamchi-aek)1 1/2 tbsp
- The carrot is just for color, so you can replace it with red chili pepper instead.
- If your ingredients have excess moisture, you will need to add more flour to the batter than the specified amount.
Steps
Prepare the ingredients
Seafood goes wonderfully in green onion pancakes, so today I brought out some squid waiting in the freezer.
The carrot is prepared in a small amount just for color, and you can substitute red chili pepper instead.
Here are 2 Cheongyang chili peppers.
Chop the ingredients
Chop the squid finely into easy-to-chew pieces and drain any moisture.
If your ingredients have excess moisture, you will need to add more flour to the batter than the specified amount.
Cut the scallions into bite-sized lengths, and cut the carrot into the same length as the scallions. Finely mince the Cheongyang chili peppers.
Make the batter
Add all the chopped ingredients to a bowl, add 1 1/4 cups of Korean pancake mix (or frying mix), 1 1/4 cups of water, and 1 1/2 tbsp of tuna extract sauce, then mix evenly.
Pan-fry
Heat a pan over high heat, grease generously with oil, and spread the batter out thinly into a suitable size.
Lower the heat to medium, and once it has cooked to some degree, shake the pan so the oil reaches all the way to the center as it cooks.
Also, pan-frying for too long over too low heat will make the pancake soggy and give it a heavy, greasy taste.
After flipping, add more oil and tilt or shake the pan so the oil can get under into the center of the pan.
Press lightly with a spatula to spread it thin, and pan-fry until golden brown and crispy.
Finish
Savory and crispy jjokpa jeon is done.
It tastes so delicious eaten freshly made.
Cutting the scallions like this makes it quick and easy to pan-fry.
The savory, chewy texture of the squid is delightful, and the spicy, sweet bite of the green onion is wonderful too.
With all this frequent rain, some areas are starting to suffer damage.
Please stay safe.
Have a wonderful day today.
Ppunwife's tips
- Lower the heat to medium, and once it has cooked to some degree, shake the pan so the oil reaches all the way to the center as it cooks.
- Pan-frying for too long over too low heat will make the pancake soggy and give it a heavy, greasy taste.
- After flipping, add more oil and tilt or shake the pan so the oil can reach into the center of the pan.
FAQ
Can I use another ingredient instead of carrot?
It is mainly used for color, so you can use red chili pepper instead.
Is there a case where I need to adjust the amount of flour when making the batter?
If excess moisture remains on your ingredients, you should increase the amount of flour beyond what is listed to balance it.
What is the secret to heat control for frying crispy pancakes?
Pour the batter onto a pan heated over high heat, then reduce to medium heat to fry. Frying for too long over too low heat makes it absorb oil and turn soggy and greasy.
Can I use a different flour instead of Korean pancake mix?
You can use an equal amount of frying mix in place of Korean pancake mix.
