Crispy Tuna and Corn Kimchi Pancake
How to Make Crispy Kimchi Pancake with Tuna and Corn
My partner loves kimchi pancakes, so I often make them with aged kimchi and other ingredients. This recipe adds tuna and corn for extra flavor and texture.
Ingredients- Aged Kimchi 135g
- Canned Tuna (drained) 1 can (85g)
- Canned Corn (drained) 50g
- Cheongyang Pepper 2 (approx. 17g)
- Flour 100cc
- Water 100ml
- Cooking Oil (generous amount)
Cooking Instructions
Step 1
First, prepare the ingredients. Drain the canned corn (50g) thoroughly. Open the canned tuna and drain out all the oil. Finely chop the two Cheongyang peppers.
Step 2
Squeeze out some of the juice from the aged kimchi and chop it into bite-sized pieces, about 1cm in length. Cutting them too large might make them difficult to cook through evenly.
Step 3
In a large bowl, combine the chopped kimchi, the drained tuna, the drained corn, and the chopped Cheongyang peppers.
Step 4
Add 0.3 Tbsp of white sugar to the bowl. This helps to mellow out the sourness of the kimchi and adds a touch of sweetness. You can adjust the amount of sugar depending on how sour your kimchi is.
Step 5
Add 0.7 Tbsp of gochugaru (Korean chili flakes) for a hint of spiciness and a vibrant red color. Feel free to add more if you prefer it spicier.
Step 6
Pour in 100cc of flour and 100ml of water to create the pancake batter.
Step 7
Mix all the ingredients well with a spoon or spatula until you have a uniform kimchi pancake batter. The consistency should be neither too thick nor too thin. (Tip: When you lift the batter with a spoon, it should flow down smoothly, not drip too quickly or hold its shape rigidly.)
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil. Let the pan preheat until it’s warm. A hot pan is crucial to prevent sticking and ensure crispiness.
Step 9
Once the pan is preheated, ladle the kimchi pancake batter onto the hot oil and spread it out thinly into a round shape. (Tip for extra crispiness: Alternate between medium and medium-low heat while cooking. This allows the pancake to cook through and become delightfully crispy.)
Step 10
When the edges of the pancake start to turn golden brown and the surface of the batter looks slightly less wet, carefully flip it over using a spatula.
Step 11
After flipping, add a little more oil to the pan, especially around the edges. (Tip: Using a good amount of oil is key to achieving a crispy pancake that doesn’t burn. Gently swirl the pan to distribute the oil evenly under the pancake.)
Step 12
Gently press down on the pancake with your spatula to ensure it’s evenly spread. This helps it cook evenly and become even crispier.
Step 13
Lift an edge of the pancake with the spatula to check if the bottom is golden brown. If it looks nicely browned and crispy, flip it one more time.
Step 14
Once both sides are golden brown and crispy, turn off the heat. Your delicious Tuna and Corn Kimchi Pancake is ready to be enjoyed! It’s best served hot. Enjoy this crispy kimchi pancake!
