Korean Spinach and Octopus Pancakes

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Prep Time:  15 mins     Cook Time:  30 – 40 mins

Ingredients:

  • 1 whole octopus or already cleaned and frozen, cut ready octopus (1lb)
  • 4 stalks green onions, cut in 1.5 inch
  • 1 jalapeno, thinly angle sliced
  • 1/2 onion, thinly sliced
  • 1 Tbsp flour
For Batter: 
  • 1/2 bunch spinach, 
  • 1/2 cup water
  • 1 cup flour or more
  • a pinch or salt
  • 1 egg

Directions:

  1. When using Octopus it's important to clean it properly, my mother used flour which makes it straightforward. Place the Octopus on a plate and sprinkle 1 Tbsp or more flour over the top. Mix the flour in to the tentacles, and scrub all the areas of the octopus, most of the ink should transfer to the flour, Rinse under a cold tap to remove the flour, then cut the octopus in to chunks
  2. Blanch the spinach in boiling water for 30 seconds, then remove spinach quickly and rinse in cold water. Gently squezze the spinach to remove excess water.
  3. Mix egg, spinach, water in the blender, then blend until smooth. Add flour; Mix it thoroughly so there are no lumps.
  4. Mix the flour mix, vegetables, and squid together.
  5. Pre heat the frying pan for about 10 seconds.Put some oil into the pan. Make sure the oil is spread all the way through the pan. (I used vegetable oil this time. Because Buchimgae consumes a lot of oil. However don’t put too much oil in, otherwise the Buchimgae will go soggy)
  6. Scoop out the final mix with a ladle, put it on the pan. (The batter should be thin, almost runny unlike American pancake batter.)
  7. Cook it on medium to low heat. Otherwise it just burns and doesn’t cook properly.
  8. Turn it over when the bottom side is nearly cooked. (If you turn it over too much, it will tear up. )
  9. When both sides are cooked, serve it on the plate.



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