Chive and Hot Pepper Squid Pancake


  • 1 c Garlic Chives, cut into 1-inch pieces
  • ⅓ c Narragansett Squid or Calamari, chopped
  • 1 ea. Lady Choi Chile, thinly sliced
  • 1 ea. Jimmy Nardellos Chile, thinly sliced
  • 1 ea. Fresno or Jalapeño Chile, thinly sliced
  • ½ c Jeon Mix, recipe follows
  • ½ c Cold Water
  • Neutral Cooking Oil, as needed
  • Kosher Salt, to taste


Place the garlic chives, squid and hot peppers in a mixing bowl. Add jeon mix and cold water, and mix gently by hand. Heat oil in sauté pan, and add a tablespoon of batter. Flip the pancake when edges are golden brown. Transfer to a paper towel-lined wire rack. Season with salt, if desired.

To make jeon mix: Combine 1 cup of flour, ½ cup of rice flour, 1 teaspoon of baking powder and 1 teaspoon

kosher salt.

Chef/Owner Ji Hye Kim | Miss Kim in Ann Arbor, Michigan