Tuna Kimchi Pancake: The Ultimate Crispy & Chewy Recipe
A Comforting Classic: How to Make Perfect Tuna Kimchi Pancake (겉바속촉)
Kimchi dishes are always a delight! This Tuna Kimchi Pancake recipe elevates the savory flavor of kimchi with the addition of delicious tuna. It’s a simple yet incredibly satisfying dish that will become a family favorite. Perfect for a quick meal, a snack on a rainy day, or even as part of a festive spread.
Ingredients- 1/4 head well-fermented Napa cabbage kimchi (approx. 200g, including juice)
- 150g canned tuna, drained (1 can)
- 1/2 onion, finely chopped
- 4 Tbsp pancake mix (buchim garu)
- 2 Tbsp fried chicken powder (twigim garu) for extra crispiness
- 200ml ice-cold water
- 2 dashes black pepper
- Generous amount of cooking oil
- Pinch of dried parsley for garnish
Cooking Instructions
Step 1
First, drain the canned tuna thoroughly by placing it in a sieve. This step is crucial to prevent the pancake from becoming greasy and ensures a cleaner flavor.
Step 2
Finely chop the kimchi. Cutting it into small, manageable pieces will help it cook evenly and make the pancake easier to handle. If your kimchi is very strong in flavor, you can rinse it briefly under cold water before chopping.
Step 3
Finely chop the onion. Adding onion brings a subtle sweetness and a pleasant texture to the pancake. If you prefer a bit more bite, you can chop it slightly coarser.
Step 4
In a wide bowl, combine the pancake mix (4 Tbsp) and fried chicken powder (2 Tbsp). Pour in the ice-cold water (200ml) and whisk with a fork or chopsticks until a smooth batter forms with no lumps. The fried chicken powder is key for achieving that delightful crispy exterior.
Step 5
Add the chopped kimchi, drained tuna, and chopped onion to the batter. Sprinkle with black pepper (2 dashes) and mix everything together with a spoon or spatula until well combined. Be careful not to overmix, as this can develop gluten and make the pancake tough. Mix just until the ingredients are incorporated.
Step 6
Now it’s time to cook! Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Use a paper towel to spread a thin, even layer of oil across the entire pan; this helps prevent sticking and ensures even browning. Spoon portions of the batter onto the hot pan, spreading them out into thin, round pancakes. Making them not too thick is a secret to achieving crispiness.
Step 7
Once one side is golden brown and crispy, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and crisp. Cooking over medium or medium-low heat rather than high heat allows the pancake to cook through thoroughly without burning, resulting in a delicious Tuna Kimchi Pancake. Cooking time is typically about 5-7 minutes in total, flipping once.
Step 8
Once perfectly cooked, transfer the Tuna Kimchi Pancake to a plate. Cut it into serving pieces and sprinkle with dried parsley for a beautiful presentation and added aroma. This dish is best enjoyed hot! You can also serve it with a soy-based dipping sauce if desired.
