Tofu Kimchi Pancake
Unlock a New World of Flavor with Tofu in Your Kimchi Pancake! Perfect for Rainy Days!
What’s better than a warm, crispy pancake on a rainy day?! Adding mashed tofu to your kimchi pancake makes it remarkably milder and richer! It also reduces the saltiness and makes it more filling. Try adding tofu to your kimchi pancake today for an even more delicious experience!
Ingredients
- 1/4 head of fermented kimchi
- 1 block of firm tofu (approx. 300g)
- 2 fresh eggs
- 5 tablespoons of pancake mix
Cooking Instructions
Step 1
First, prepare 1/4 head of fermented kimchi. Gently shake off excess kimchi brine, lightly squeeze out any remaining liquid, and finely chop it into bite-sized pieces (about 1-1.5 cm). The tangy flavor of the kimchi will enhance the pancake’s taste.
Step 2
Next, prepare 1 block of firm tofu. It’s crucial to thoroughly squeeze out all the water from the tofu using cheesecloth or paper towels. Properly draining the tofu prevents the batter from becoming watery and ensures a crispier pancake. For easier mashing, you can also use a blender or immersion blender with the kimchi.
Step 3
In a large bowl, combine the finely chopped kimchi and the drained tofu. Add 2 fresh eggs and 5 tablespoons of pancake mix. Mix everything thoroughly with a spatula or spoon until well combined to form the batter. You can add a little bit of the kimchi juice for a deeper flavor.
Step 4
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Ladle portions of the batter onto the hot pan and spread them into round shapes. Cook for about 3-4 minutes per side until golden brown and crispy. Add more oil if needed during cooking for extra crispiness.
Step 5
Your fantastic tofu kimchi pancake is ready! Thanks to the added tofu, it’s incredibly rich and mild. The crispy exterior and soft interior make this pancake the perfect companion for a rainy day and a glass of makgeolli. Enjoy your delicious meal!
