Crispy Tuna Kimchi Pancake
Making Delicious Tuna Kimchi Pancake with Baek Jong-won’s Recipe
Today’s recipe is a ‘Tuna Kimchi Pancake,’ based on the popular Baek Jong-won’s Kimchi Pancake, but with a twist of savory tuna instead of sausage for a unique flavor. By slightly adjusting the ingredient quantities from the basic recipe, you can create an even more flavorful and delicious kimchi pancake. Even when aged, well-fermented kimchi is hard to come by, this recipe is perfect for those kimchi pancake cravings. We’ve detailed the process so you can easily make it. The crispy texture combined with the rich flavor of tuna makes this a perfect side dish or a great snack with drinks!
Main Ingredients- 1.5 cups well-fermented kimchi, finely chopped
- 1 cup pancake mix (buchim garu)
- 180ml water (adjust based on batter consistency)
- 1/2 can tuna, drained of most oil
- 1 cheongyang chili pepper, chopped (optional, for a spicy kick)
- 1/4 scallion, chopped
Seasoning & Additional Ingredients- 1 tbsp gochugaru (Korean chili flakes)
- 1/2 tbsp sugar (to balance the kimchi’s sourness)
- Cooking oil (generous amount)
- 1 tbsp gochugaru (Korean chili flakes)
- 1/2 tbsp sugar (to balance the kimchi’s sourness)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, let’s outline the ingredients. We’re basing this on Baek Jong-won’s classic kimchi pancake recipe, but substituting tuna for sausage and adjusting quantities accordingly. You’ll need 1.5 cups of kimchi, 1 cup of pancake mix, about 180ml of water, half a can of tuna, one cheongyang chili pepper, some chopped scallions, and 1 tablespoon of gochugaru.
Step 2
Prepare the scallions and the can of tuna to go along with the kimchi. The key to Baek Jong-won’s kimchi pancake is its crispiness! While kimchi is the base, feel free to add other ingredients you love, such as shrimp or squid, for an extra special touch.
Step 3
Today, we’re using savory canned tuna instead of sausage. Make sure to drain most of the oil from the tuna. Chop the scallions for a fresh, crisp texture, and if you enjoy a bit of heat, finely chop the cheongyang chili pepper. (If serving to children, you might want to omit the chili pepper or reduce the amount.)
Step 4
Place the chopped kimchi into a bowl and cut it into bite-sized pieces with scissors. This helps prevent the kimchi from clumping in the batter and ensures it mixes well. Add 1/2 tablespoon of sugar to the kimchi and mix thoroughly. The sugar helps to mellow out the sourness of the kimchi and enhance its savory flavor.
Step 5
Now, add the prepared tuna to the chopped kimchi. Toss in the finely chopped cheongyang chili pepper and scallions. Stir in 1 tablespoon of gochugaru and mix everything together evenly. You can add a tiny bit of the tuna oil to the mixture; it helps with seasoning and adds a depth of flavor. Finally, add 1 cup of pancake mix and gradually pour in the 180ml of water while mixing to create the batter. The amount of water needed can vary depending on the moisture content of your kimchi, so it’s crucial to observe the batter’s consistency as you add the liquid.
Step 6
The batter consistency is key – it shouldn’t be too thin or too thick. If the batter is too watery, it will be difficult to cook and won’t achieve that desirable crispiness. Aim for a consistency that flows somewhat but still holds the ingredients together. Adjust with a little more pancake mix or water if needed to reach the perfect thickness.
Step 7
Now it’s time to cook your delicious kimchi pancake! Heat a frying pan over medium heat and add a generous amount of cooking oil. Plenty of oil is essential for preventing the pancake from burning and ensuring it cooks to a beautiful golden-brown and crispy finish. Once the pan is hot, ladle a portion of the kimchi batter onto it and spread it out thinly.
Step 8
Try to spread the batter as thinly and as widely as possible; a thick pancake can become soggy. Once the batter is set in the pan, reduce the heat to medium-low and cook, flipping occasionally, until both sides are golden brown and crispy. Adding a little more oil during cooking can enhance the crispiness even further.
Step 9
This freshly cooked tuna kimchi pancake is simply divine! Cooked in plenty of oil, it’s crispy on the outside and tender on the inside. The addition of tuna makes it extra savory and adds a wonderful umami depth. This pancake alone is a satisfying meal or a fantastic accompaniment to your favorite drinks. Enjoy!
