Crispy Tuna Kimchi Pancake
Super Easy Tuna Kimchi Pancake: The Best Side Dish for Rice!
This tuna kimchi pancake, made with canned tuna and crunchy kimchi, is an excellent side dish for rice. It’s the ultimate recipe that anyone can easily make.
Main Ingredients- 1 can (150g) tuna
- 3 large leaves of kimchi (aged or sour kimchi)
- 2 eggs
- A little green onion (approx. 20g)
Cooking Instructions
Step 1
First, drain the oil completely from the canned tuna using a sieve. This step ensures the pancake is not greasy and turns out delicately flavored.
Step 2
Lightly rinse the kimchi to adjust its saltiness and sourness. Squeeze out all the water thoroughly, then chop it into small pieces, about 1cm in size. It’s important to rinse the kimchi as it helps in adjusting the final saltiness of the pancake.
Step 3
Combine the chopped kimchi, drained tuna, and finely minced green onion in a mixing bowl. Crack in 2 fresh eggs.
Step 4
Mix all the ingredients well with a spatula or spoon until evenly combined. Depending on the saltiness of your kimchi, you can add a pinch of salt, but if the kimchi is already well-seasoned, you can omit it for a delicious result. Taste and adjust the seasoning as needed.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ladle about one spoonful of the batter onto the hot pan and use the back of the spoon to spread it into a round, flat shape. Make sure not to spread it too thick, so it cooks through evenly.
Step 6
It’s crucial to maintain a low heat throughout the cooking process. If you cook it over high heat, the outside might burn while the inside remains uncooked. Cook it slowly and gently over time.
Step 7
Once one side is golden brown and cooked, flip it over and cook the other side until it’s also golden brown. When both sides are a beautiful golden color, it’s done! Serve warm and enjoy your delicious homemade pancake!
