Fragrant, Crunchy Kkoarigochu Jeon (Pan-Fried Shishito Peppers)
A savory pancake delicacy made with chunky slices of shishito peppers and squid, pan-fried to a golden crisp.
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 special savory pancake combines the distinct aroma and tender-crisp bite of shishito peppers with the savory umami of finely chopped squid. Adjust the batter consistency carefully to account for the moisture released by the seafood, and fry over medium heat or higher while pressing down with a spatula for maximum crispiness. The batter itself is lightly seasoned, making it delicious eaten as is or served with a seasoned soy dipping sauce alongside drinks.
- Servings
- about 1–2 servingsOriginal: 1 pancake, 18 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Shishito peppers (kkwari-gochu)20
- Squid1/2 cup
- Frying mix (twigim-garu) (or korean pancake mix (buchim-garu))1/2 cup
- Water1/2 cup
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang))1/2 tbsp
- When adding seafood, it releases its own moisture, so add the water gradually as you mix so the batter does not become too watery.
Steps
Prepare the ingredients
Prepare about 20 shishito peppers (kkwari-gochu).
Thaw the squid from the freezer and drain the moisture. It should be about 1/2 cup.
Slice the ingredients
Cut the shishito peppers in half so they are easy to pan-fry and eat.
You can chop them finely, but I find cutting them to this size is best for enjoying their texture.
Chop the squid finely.
Make the batter
In a bowl, mix 1/2 cup flour, 1/2 cup water, and 1/2 tbsp tuna extract sauce (chamchi-aek) or soup soy sauce, then add the shishito peppers and squid and mix evenly.
When adding seafood, it releases its own moisture, so add the water gradually as you mix so the batter does not become too watery.
Pan-fry the pancake
Heat a pan, pour in a generous amount of cooking oil, and spread the batter out evenly.
After flipping, press down firmly with a spatula to soften the peppers, pan-frying until golden brown.
When making pancakes, fry over medium heat or higher to keep them crisp instead of soggy.
Finish
The peppers do not have much binding power and can fall apart while frying, so making bite-sized pancakes works well too.
I really love the tender-crisp texture of shishito peppers.
The batter is already seasoned, so you can enjoy it as is, but this kkoarigochu jeon also pairs wonderfully with a seasoned soy sauce.
Mix 1 tsp gochugaru (Korean chili flakes), 1/2 tbsp chopped green onion, 1 tbsp regular soy sauce (jin-ganjang), 1 tsp vinegar, 1 tbsp water, 1/2 tsp sugar, and a little toasted sesame seeds.
Ppunwife's tips
- When making pancakes, fry over medium heat or higher to keep them crisp instead of soggy.
- The peppers do not have much binding power and can fall apart while frying, so making bite-sized pancakes works well too.
FAQ
Can I use Korean pancake mix or all-purpose flour instead of frying mix?
You can substitute an equal amount of Korean pancake mix (buchim-garu) or all-purpose flour without any problem.
Is there a trick to heat control to make the pancake crispy?
Pan-fry in a generously oiled skillet over medium heat or higher so it turns crisp rather than soggy.
What should I do if the peppers scatter and it is hard to make one large pancake?
Since peppers do not bind together easily, pan-frying them into small, bite-sized pancakes is a great alternative.
How do I make the seasoned soy dipping sauce to serve with it?
Mix 1 tbsp regular soy sauce (jin-ganjang) with 1 tbsp water, 1 tsp each of vinegar and gochugaru (Korean chili flakes), 1/2 tsp sugar, 1/2 tbsp minced green onion, and a little toasted sesame seeds.
