Savory Tofu and Kimchi Pancake
A Perfect Treat for a Rainy Day: Tofu and Kimchi Pancake!
The rain is drizzling on and off today, isn’t it? If it poured heavily, it would be refreshing, but on days like this, nothing beats a savory pancake with makgeolli! I decided to recreate the simple Tofu and Kimchi Pancake my mom used to make with ingredients I had in the fridge! This dish is a classic comfort food, especially perfect for pairing with Korean rice wine.
Ingredients for Tofu and Kimchi Pancake- 1 block of firm tofu
- 2 cups of well-fermented kimchi (paper cup standard, chopped)
- 1 cup kimchi brine
- 1/2 onion (finely chopped or thinly sliced)
- 1 cup rice flour (or pancake mix, wheat flour)
- 2 eggs
- 1/2 teaspoon salt
Cooking Instructions
Step 1
First, prepare 1 block of firm tofu. It’s best to drain any excess water from the tofu using a sieve. Be careful not to squeeze it too dry, as this can reduce its soft texture.
Step 2
Finely chop the kimchi into bite-sized pieces. If the pieces are too large, they might not mix well with the batter, so aim for a moderate size. Using well-fermented kimchi will add a richer flavor.
Step 3
Prepare half an onion. If you want a pretty presentation, slice it thinly. If you prefer a softer texture, you can finely chop it.
Step 4
Add 1 cup of rice flour to a bowl. If you don’t have rice flour, you can use store-bought pancake mix or wheat flour. Using rice flour can result in a crispier pancake.
Step 5
Crack in 2 eggs. Eggs help make the batter smoother and prevent the pancake from breaking apart easily.
Step 6
Combine the prepared tofu, chopped kimchi, and onion in the bowl with the rice flour and eggs. Mix everything thoroughly. You can mash the tofu with your hands or use a spatula to ensure there are no lumps.
Step 7
Add 1 cup of kimchi brine to adjust the batter’s consistency. If the batter is too thick, add a little more kimchi brine. If it’s too thin, add a bit more rice flour to reach your desired thickness. Finally, add 1/2 teaspoon of salt for seasoning. Adjust the amount of salt based on the saltiness of your kimchi.
Step 8
Heat a generous amount of oil in a pan. Spoon the batter onto the hot pan and cook to your desired size until golden brown and crispy. For a side dish, make smaller pancakes. For a snack with drinks, make larger ones and tear them apart to eat. Cook thoroughly on both sides until a beautiful golden-brown color is achieved for a delicious Tofu and Kimchi Pancake!
