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Crispy and Savory Tofu Kimchi Pancake: Perfect New Year’s Snack





Crispy and Savory Tofu Kimchi Pancake: Perfect New Year’s Snack

Easy Kimchi Pancake, Healthy Tofu Kimchi Pancake without Flour, Special New Year’s Appetizer Recipe

Experience the delightful combination of savory tofu and tangy kimchi in this Tofu Kimchi Pancake! Crispy on the outside and delightfully moist on the inside, this recipe is made without any flour, making it a healthier choice and suitable for a light meal. It’s a wonderful side dish for rice and an exceptional appetizer, especially for celebrating the New Year.

Recipe Info

  • Category : Others
  • Ingredient Category : Vegetables
  • Occasion : Bar food
  • Cooking : Pan-fry
  • Servings : 3 servings
  • Cooking Time : Within 15 minutes
  • Difficulty : Beginner

Main Ingredients
  • 150g Aged Kimchi (about 1/4 of a small head)
  • 1/2 block Tofu (about 150g)
  • 3 stalks Green Onions (Scallions)
  • 0.5 Tbsp Dried Shrimp Powder (approx. 3g)
  • 4 Tbsp Potato Starch (approx. 30g)
  • Vegetable Oil (for frying)

Cooking Instructions

Step 1

Let’s start by preparing all the ingredients for your delicious Tofu Kimchi Pancake. Using well-fermented kimchi will add a richer flavor.

Step 2

Gently shake off any excess filling from the aged kimchi, then rinse it lightly and squeeze out excess water. Chop the kimchi very finely using kitchen scissors. If the pieces are too large, the batter might not hold together well. You can reserve about 1-2 tablespoons of kimchi juice to add extra flavor to the batter.

Step 3

Wrap the tofu in paper towels to absorb some of the moisture. Then, use the back of a knife (or a fork or chopstick) to mash the tofu until it’s crumbly. Avoid mashing it into a completely smooth paste; leaving some texture will enhance the bite.

Step 4

Wash the green onions and trim off the roots. Finely chop them into small pieces (about 0.5 cm). This size will make the pancakes look appealing and easy to eat.

Step 5

In a large bowl, combine the finely chopped kimchi, mashed tofu, and chopped green onions. Spread them out evenly so they mix well.

Step 6

Add the dried shrimp powder for a boost of umami flavor and the potato starch, which will give the pancake a pleasant chewiness. If you don’t have dried shrimp powder, a small amount of anchovy sauce or soy sauce can be used, but shrimp powder offers a distinct depth of flavor.

Step 7

Now, without adding any water, mix all the ingredients together with your hands until a cohesive batter forms. The moisture from the kimchi and tofu, combined with the potato starch, will bind everything together. Knead gently until the mixture holds its shape.

Step 8

Heat a generous amount of vegetable oil in a non-stick pan over medium-low heat. Spoon portions of the batter onto the hot pan, shaping them into small, round pancakes. Making them slightly thicker will ensure they cook through and remain moist inside. Cook slowly over medium-low heat.

Step 9

Once the edges of the pancakes turn golden brown and appear crispy, carefully flip them over. Cook the other side until it’s also golden brown and perfectly cooked. Serve immediately while warm for the best crispy and savory experience!



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