Crispy and Delicious Tuna Kimchi Pancake
How to Make Tuna Kimchi Pancake: The Secret to Crispy Kimchi Jeon Recipe
On a rainy day, what’s more comforting than a warm, delicious pancake? Today, we’re sharing a recipe for ‘Tuna Kimchi Jeon’ that you can easily make with kimchi and tuna you already have at home. The spicy fermented kimchi combined with the savory tuna creates a wonderfully crispy exterior and a moist interior that is truly irresistible. Don’t worry if you’re making this for the first time! We’ll guide you step-by-step, from preparing the ingredients to the cooking process, with plenty of helpful tips. When you’re feeling tired and low on energy, make a satisfying and delightful meal with a delicious kimchi pancake. It’s a perfect treat for the cooler weather after the recent rain.
Main Ingredients- 1/4 head of ripe or aged kimchi
- 1 can (85g) of spicy tuna
- 1 Tbsp sugar
- 1.5 cups pancake mix
- 1 cup water
Cooking Instructions
Step 1
Let’s learn the secret to making crispy and simple kimchi jeon! While you can make a decent kimchi jeon with just kimchi, adding ingredients like seafood or tuna elevates it to a gourmet dish perfect as a snack or an accompaniment to drinks. Today, we’ll make a more flavorful kimchi jeon by adding spicy tuna!
Step 2
The star ingredient for today’s jeon is well-fermented, sour kimchi (about 1/4 head). Kimchi jeon tastes best when made with ripe kimchi! If you’re using regular canned tuna, you can add about one Cheongyang chili pepper, finely chopped, and a pinch of red pepper powder to make it spicier and more flavorful. Make sure to drain the oil from the tuna can thoroughly. Remaining oil can make the pancake soggy.
Step 3
Finely chop the prepared kimchi into bite-sized pieces. If the pieces are too large, they will take longer to cook and won’t have the best texture, so aim for small, uniform pieces.
Step 4
In a bowl with the chopped kimchi, add 1 can of spicy tuna, 1.5 cups of pancake mix, and 1 tablespoon of sugar. If your kimchi is sufficiently fermented, you won’t need to add extra salt. The kimchi itself provides enough seasoning. The sugar helps to gently neutralize the sourness of the kimchi, creating a more balanced and delicious flavor profile for your kimchi pancake.
Step 5
Now, let’s cook the batter! Heat a pan with a generous amount of cooking oil. Ladle about one scoop of the batter onto the pan and spread it out to form a round pancake. Once the edges start to sizzle and cook, flip it over and cook the other side until golden brown. Repeating this process will result in a crispy exterior and a moist interior.
Step 6
Using my egg pan as a reference, I poured about two small ladles of batter and spread it thinly. Cook over medium-low heat until golden brown. When the bottom side is nicely browned and the edges start to lift slightly, carefully flip the pancake and cook the other side until golden. This amount of batter will make about 2 round pancakes or about 6 smaller pancakes on an egg pan. This is a generous portion, perfect for a family of four!
Step 7
And here it is, the finished Tuna Kimchi Jeon! Even without adding extra salt, the flavors of the kimchi and tuna blend perfectly to create a delicious pancake. It has the perfect balance of crispy outside and moist inside.
Step 8
This would be a wonderful treat for a weekend snack or to enjoy with a warm cup of makgeolli (Korean rice wine) on a rainy day. It’s simple yet incredibly delicious. Give this Tuna Kimchi Jeon recipe a try and have a wonderful time cooking!
