Savory & Spicy Tuna Kimchi Pancake: Super Easy Recipe for One
Delicious Even When Eating Alone! Simply Enjoy Tuna Kimchi Pancake
Feeling hungry today? How about a simple yet delicious Tuna Kimchi Pancake? It’s perfect as a hearty meal or a satisfying snack when you’re feeling peckish! It’s so easy and quick to make, making it a strong recommendation for those cooking for themselves. You won’t regret it!
Main Ingredients- 200g aged kimchi (chopped into bite-sized pieces)
- 150g canned tuna (oil squeezed out thoroughly)
- 1 chili pepper (such as Korean green chili or red chili), seeds removed and finely minced
Batter & Seasoning- 8 Tbsp cake flour (or all-purpose flour)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 large egg
- 8 Tbsp cake flour (or all-purpose flour)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 large egg
Cooking Instructions
Step 1
Drain the oil from the canned tuna thoroughly using a sieve or by pressing with paper towels. This step prevents the pancake from becoming greasy or heavy.
Step 2
Chop the kimchi into small, bite-sized pieces (about 1-1.5 cm). Avoid adding the kimchi juice, as this will make the pancake soggy instead of crispy.
Step 3
In a large bowl, combine the chopped kimchi, drained tuna, minced chili, gochugaru, and cake flour. Start by adding 2 tablespoons of flour at a time and mixing with your hands, gently rubbing to incorporate it evenly. This prevents lumps and helps the flour blend seamlessly into the ingredients, adding viscosity to the batter. Adding about 8 tablespoons in total should create a batter that naturally clumps together. If you prefer a stronger flour taste, feel free to add a little more. The batter should not be too thin; a slightly thick consistency is ideal.
Step 4
Crack the egg into the bowl. Whisk the egg vigorously while mixing everything together thoroughly to ensure no ingredients are clumped and everything is well combined. It’s important to mix until all ingredients are incorporated and the batter has a moist, slightly sticky texture.
Step 5
Your delicious Tuna Kimchi Pancake batter is ready when you can scoop a bit and it holds its shape without falling apart. Be careful if the batter is too thin, as it might lose its shape when cooking.
Step 6
Heat a generous amount of cooking oil in a pan over medium-low heat. Scoop spoonfuls of the batter onto the pan and shape them into your desired pancake size. Cook until the edges are golden brown and slightly crispy, then carefully flip with a spatula. Once flipped, gently press down on the pancake with the spatula to ensure it cooks evenly through and maintains a nice shape.
Step 7
Following these steps will yield approximately 9 delicious Tuna Kimchi Pancakes. Enjoy them hot off the pan!
