Ojingeo Jang-tteock
Ingredients
- 1/3 Fresh squid, cleaned and chopped
- 1/2 Tbsp Yondu
- 1/2 cup Soft Flour (100g)
- 1/2 cup Cold water
- 1 Bunch of ssukgat (Chrysanthemum Greens)
- 2 Tbsp Vegetable oil
- 1 Tbsp Gochujang, Korean Chili Paste
Directions
- 1 Rinse and cut ssukgat into 3-cm pieces.
- 2 In hot water, blend hot chili paste and soft flour for pancake batter.
- 3 In a separate bowl, mix prepared squid with Yondu, Vegetable Essence.
- 4 Combine squid and ssukgat with prepared pancake batter and mix well.
- 5 Place the batter in an oiled pan on medium heat. Spread the batter thinly with a spoon.
- 6 Cook both sides until golden brown and crispy.
Presentaion
Ingredients
Directions
- 1 Drain the excess fat on a paper towel.
