Chewy and Tender! Crispy and Savory Tofu Kimchi Pancake Recipe
Easy Homemade Tofu Kimchi Pancake Recipe
Crispy on the outside, moist on the inside! The fantastic combination of chewy kimchi and soft tofu! Freshly made Tofu Kimchi Pancakes are truly a delicacy. Enjoy this recipe, which pairs perfectly with makgeolli, for a satisfying and delicious meal, even when you don’t have much appetite.
Core Ingredients
- 1 handful of well-fermented kimchi (approx. 1 paper cup)
- 1/2 block of firm tofu (about 150g)
- 1 large egg
- 7 Tbsp all-purpose flour
- 7 Tbsp pancake mix (for extra crispiness)
Cooking Instructions
Step 1
First, prepare the kimchi. Rinse the kimchi clean, squeeze out excess water thoroughly, and then chop it into bite-sized pieces. (Chopping it finely to about 0.5cm thickness will enhance the texture.)
Step 2
Pat the tofu dry with paper towels. Then, use a fork or the back of a knife to mash or finely mince the tofu until smooth. (Ensuring there are no large lumps will help the batter mix evenly.)
Step 3
In a large bowl, combine the mashed tofu and crack in 1 fresh egg.
Step 4
Using a spoon or spatula, mix the tofu and egg thoroughly until well combined. (Stir until the mixture becomes slightly clumpy.)
Step 5
Sift the all-purpose flour (7 Tbsp) and the pancake mix (7 Tbsp) over the batter. Sifting ensures the flour is evenly distributed and prevents lumps.
Step 6
At this stage, add 1 Tbsp of fine gochugaru (Korean chili powder) to the batter for a delicious color and a touch of spiciness.
Step 7
Add the previously chopped kimchi to the batter and mix everything together again until well combined. (Ensure the kimchi’s seasoning is evenly distributed throughout the batter.)
Step 8
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the pan is sufficiently preheated, scoop about one ladleful of the batter at a time and place it onto the pan.
Step 9
Gently flatten the batter with the back of a spoon after placing it in the pan. Once the bottom side turns golden brown and starts to cook, carefully flip the pancake with a spatula and cook the other side until golden brown as well. (Cooking slowly over medium heat ensures the inside is cooked through while the outside becomes crispy.)
Step 10
Enjoying the freshly made, warm Tofu Kimchi Pancake immediately is a delight! The crispy exterior, tender interior, and the sweet and sour flavor of the kimchi create an exquisite taste. Serve it with warm rice or a cold glass of makgeolli for a perfect meal.
