Fridge Clean-Out! Kimchi, Pork Neck, Bean Sprout, and Tofu Mix Pancakes
Forget Mung Bean Pancakes! A Fantastic Combination of Aged Kimchi, Pork Neck, Bean Sprouts, and Tofu! Super Easy Pancakes Made with Your Fridge’s Leftovers
Hello! This is Henri’s sister. Today, I’m going to use up some wilting bean sprouts, tofu that’s nearing its expiration date, and leftover pork neck to make delicious savory pancakes. It’s a bit like kimchi pancakes, and a bit like mung bean pancakes – this special ‘Fridge Clean-Out Pancake’ will make for a delightful meal!
Main Ingredients- 1/2 bag bean sprouts
- 1/3 block firm tofu
- 1/2 cup pork neck, finely chopped
- 2 leaves aged kimchi
- 1 egg
- A little green onion (about a finger’s length)
Cooking Instructions
Step 1
First, thoroughly wash the slightly wilted bean sprouts under running water. Removing the root ends will make them look cleaner. (It’s a bit tedious, but it’s worth the effort for a fresh texture!)
Step 2
Gently drain the prepared bean sprouts and place them in a large bowl.
Step 3
Using only scissors and without a cutting board, finely chop 2 leaves of aged kimchi into bite-sized pieces. Using scissors saves on washing up!
Step 4
Add the kimchi cut with scissors to the bowl with the bean sprouts.
Step 5
Crumble 1/3 block of firm tofu with your hands and add it to the bowl. The tofu helps bind the ingredients together.
Step 6
Finely chop the remaining pork neck with scissors and add it to the bowl. Chopping the ingredients finely like this prevents them from falling out during cooking and ensures even cooking.
Step 7
Sprinkle a pinch of black pepper over the pork neck to get rid of any gamey smell.
Step 8
Since the kimchi is already quite salty, add only a little salt to season. Then, add 3 tablespoons of pancake mix (or tempura flour) and mix well with the ingredients. Using tempura flour will give you a crispier texture.
Step 9
If you want to add some color to the batter, finely chop some green onions with scissors and add them. The green onions will enhance both the flavor and appearance.
Step 10
Crack in 1 egg to help bind the batter and adjust its consistency.
Step 11
Stir everything together thoroughly. Everything is now ready to make delicious pancakes!
Step 12
If you’d like the pancakes to look even more appealing, add 1 teaspoon of gochugaru and mix it into the batter. This will also add a touch of spiciness.
Step 13
Heat a generous amount of oil in a pan. Once hot, scoop about a tablespoon of the batter at a time and fry them into small pancakes. Because they contain tofu and bean sprouts, they are prone to tearing if made too large. The key is to make them small, about bite-sized.
Step 14
Fry them until golden brown on both sides, and your delicious Aged Kimchi, Pork Neck, Bean Sprout, and Tofu Mix Pancakes are ready! The tofu and bean sprouts give them a nutty flavor and rich texture similar to mung bean pancakes, making them incredibly tasty. The crisp texture of the bean sprouts with every bite is simply delightful. Enjoy!
