Crispy Donut-Shaped Tuna Kimchi Pancake
A Special Recipe for Tuna Kimchi Pancake with a Unique Donut Shape!
I’d been craving kimchi pancake for days, so I decided to make it today! I love the crispy parts, so I fried them in a donut shape, and my husband absolutely loved it! This pancake is perfectly crispy on the outside and tender on the inside. It’s a fantastic snack for special occasions or just when you’re feeling peckish.
Ingredients- 1/8 head of well-fermented Napa cabbage kimchi
- 8 stalks of green onion kimchi (pa kimch)
- 1/2 cup perilla leaf juice (maesil-aek) – or substitute with a pinch of sugar and a splash of vinegar
- 2 cups pancake mix (buchim garu)
- 1 cup tempura flour (twigim garu)
- 2 large eggs
- A pinch of black pepper
- 2 cups cold water
- 1 can (approx. 5 oz) tuna, drained
- A little bacon, chopped (optional)
- Plenty of olive oil for frying
Cooking Instructions
Step 1
First, finely chop the Napa cabbage kimchi and green onion kimchi using scissors. In a bowl, combine the chopped kimchi with 1/2 cup of perilla leaf juice (maesil-aek). Mix well to balance the sourness and enhance the savory flavor.
Step 2
In a large mixing bowl, add 2 cups of pancake mix. This forms the base for our savory pancake.
Step 3
Next, add 1 cup of tempura flour. This will contribute to a delightfully crispy texture.
Step 4
Crack in 2 large eggs and pour in 2 cups of cold water. Using kitchen tongs to mix the batter is highly recommended, as it prevents lumps and ensures a smooth consistency. The batter should be thick, not runny, with a slightly sticky texture. This consistency is key to achieving a perfectly crispy pancake. You can adjust the amount of water slightly depending on the saltiness and type of your kimchi.
Step 5
Season the batter with a pinch of black pepper. This helps to eliminate any unwanted odors and adds a subtle aromatic quality.
Step 6
For an optional flavor boost, add some finely chopped bacon to the batter. It’s delicious even without it, but bacon adds an extra layer of savory goodness.
Step 7
Open one can of tuna. Do not drain the oil; add the entire can to the batter. The tuna oil will contribute to the richness and savory flavor of the pancake. Mix everything thoroughly with your kitchen tongs.
Step 8
Now, let’s get ready to fry! Heat a frying pan over medium-high heat and generously coat the bottom with olive oil. Don’t be shy with the oil – it’s essential for achieving that desired crispiness!
Step 9
Using a ladle, scoop some batter and carefully pour it into the hot oil. Gently spread it out thinly, leaving the center hollow to create the donut shape.
Step 10
Once the top of the pancake starts to set and bubbles appear, it’s time to flip. Carefully lift an edge with a spatula to check for a golden-brown color. If it’s nicely browned, flip it over. Be mindful not to flip too often, as this can cause the pancake to break apart. Continue to cook until both sides are golden brown and perfectly crispy.
Step 11
Transfer the beautifully cooked pancake to a plate lined with parchment paper or paper towels. Enjoy it immediately while it’s warm and at its crispiest!
