Crispy Tuna and Chive Kimchi Pancake
Crispy Tuna and Chive Kimchi Pancake
How to Make a Crispy Tuna Kimchi Pancake with Leftover Chives
Have you got some chives lingering in your fridge? This recipe transforms them into a delicious Tuna Kimchi Pancake! The chives add a healthy touch and a delightful freshness to the classic kimchi pancake. By mixing pancake mix with tempura flour, you can achieve an incredibly crispy texture. It’s addictively good – crispy on the outside, moist on the inside. Who needs a rainy day to crave a savory pancake with makgeolli? This chive kimchi pancake is a simple, homemade treat that pairs perfectly with a cold glass of rice wine. One bite of this golden-brown, crispy pancake and you’ll know why it’s a match made in heaven!
Ingredients- 1 bunch (approx. 100g) Chives
- 1 cup well-fermented Kimchi
- 1 can (85g) Tuna, drained
- 1 cup cold water
- 0.5 tsp Sugar (to balance kimchi’s sourness)
- Generous amount of Cooking oil
- 1 cup Pancake mix + 0.5 cup Tempura flour (mixed in a 2:1 ratio)
Cooking Instructions
Step 1
First, prepare the chives. Remove any yellow leaves or debris and rinse them thoroughly under cold water. Pat them dry, trim off any tough ends, and cut them into bite-sized pieces, about 4-5 cm long.
Step 2
The key to a great kimchi pancake is well-fermented kimchi! For this recipe, use kimchi that is nicely aged and has a good tang. If your kimchi is a bit too sour, a little sugar will help balance the flavor. Finely chop the kimchi. If it’s particularly juicy, gently squeeze out some excess liquid.
Step 3
Drain the oil from the canned tuna thoroughly. This will prevent the pancake from becoming too oily and ensure a cleaner flavor.
Step 4
In a large mixing bowl, combine the chopped chives and the chopped kimchi. I added 0.5 teaspoon of sugar to the kimchi to counteract its sourness, as it was quite well-fermented. (Adjust the sugar based on your kimchi’s sourness).
Step 5
To achieve an extra crispy texture, mix pancake mix and tempura flour in a 2:1 ratio (1 cup pancake mix to 0.5 cup tempura flour). Add this dry mixture to the bowl with the kimchi and chives.
Step 6
Pour in 1 cup of cold water and stir gently until just combined. Avoid overmixing, as this can make the pancake tough. The batter should be relatively thick but pourable. Once the batter is ready, it’s time to cook!
Step 7
Heat a generous amount of cooking oil in a non-stick skillet or pan over medium heat. Pour a ladleful of the batter onto the hot oil and spread it out into a round shape. Cook until the edges turn golden brown and crispy, then carefully flip the pancake using a spatula. Cook the other side until golden brown and cooked through. Your delicious Tuna and Chive Kimchi Pancake is ready to enjoy!
