Crispy Tuna Kimchi Pancake
Crispy Tuna Kimchi Pancake
Super Easy Beer Snack: Crispy Tuna Kimchi Pancake Recipe for Rainy Days
One of the best ways to enjoy aged kimchi is by making kimchi pancakes! The secret to a great kimchi pancake is the batter. If you follow this recipe precisely, you can easily make a delicious kimchi pancake that’s crispy on the outside and tender on the inside. It’s perfect as a snack with drinks or a late-night treat!
Key Ingredients- 1/4 head of well-fermented kimchi
- 1 can (150g) tuna, drained
- 1/2 onion
- 5 Tbsp pancake mix
- 3 Tbsp tempura powder
- 300ml cold water
- Pinch of black pepper
- A little toasted sesame seeds
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, drain the oil from the canned tuna thoroughly using a sieve. Leaving oil in the tuna can make the pancake greasy.
Step 2
In a large bowl, combine 5 Tbsp of pancake mix and 3 Tbsp of tempura powder. Pour in 300ml of cold water and a pinch of black pepper. Whisk until you have a smooth batter with no lumps. Avoid overmixing to ensure a tender pancake.
Step 3
Peel, wash, and finely mince 1/2 onion. Mincing the onion brings out its natural sweetness, enhancing the flavor of the pancake.
Step 4
Remove the core from 1/4 head of kimchi, wash it, and chop it finely. Cutting the kimchi into small pieces will help it mix well with the batter.
Step 5
Add the chopped kimchi and minced onion to the prepared batter. Gently mix everything together with a spoon. Since the kimchi is already seasoned, no additional salt is usually needed.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, scoop about 2 Tbsp of the batter per pancake onto the pan, forming round shapes. Avoid overcrowding the pan, as this can affect cooking time and make flipping difficult.
Step 7
When the edges of the kimchi pancake start to sizzle and turn golden brown, frying up nicely, it’s time to flip. Letting one side cook thoroughly helps achieve that desirable crispiness.
Step 8
Flip the pancake and cook for a few minutes on the other side until both sides are golden brown and crispy. Adjust the heat as needed to ensure it’s cooked through.
Step 9
Once cooked, transfer the kimchi pancake to a paper towel-lined plate to drain any excess oil. Serve on a nice plate and sprinkle with parsley flakes or toasted sesame seeds for an attractive presentation and added flavor.
