Secret Ingredient Surprise Kimchi Pancake (Kimchi Jeon)
The Secret Ingredient Kimchi Pancake!
Ever wonder why kimchi pancakes taste extra delicious sometimes? ^^ This recipe reveals a special touch that makes it irresistible! Enjoy this delightful kimchi jeon with a perfectly crispy exterior and a tender, flavorful interior.
Main Ingredients
- 2 cups well-fermented kimchi, finely chopped (reserve a little juice)
- 3 Tbsp canned tuna, drained of oil
- 3 Tbsp canned corn, drained
- 1 cup pancake mix (buchim garu)
Seasoning & Additional Ingredients
- Pinch of black pepper
- 1 tsp sugar (balances the kimchi’s sourness and adds a touch of sweetness)
- Approx. 1 cup cold water (adjust for desired batter consistency)
- Cooking oil (for pan-frying)
- Pinch of black pepper
- 1 tsp sugar (balances the kimchi’s sourness and adds a touch of sweetness)
- Approx. 1 cup cold water (adjust for desired batter consistency)
- Cooking oil (for pan-frying)
Cooking Instructions
Step 1
Finely chop the kimchi with scissors into bite-sized pieces. Keeping the kimchi slightly crisp is key to a great texture.
Step 2
Drain the canned corn thoroughly using a sieve. This prevents the batter from becoming too watery and allows the corn’s sweetness to shine through.
Step 3
Squeeze out all the oil from the canned tuna. Removing excess oil ensures a clean and non-greasy flavor.
Step 4
In a large bowl, combine the finely chopped kimchi, drained corn, and drained tuna.
Step 5
Add the pancake mix (1 cup), sugar (1 tsp), and a pinch of black pepper to the bowl. Gently mix the ingredients together.
Step 6
Gradually pour in the cold water while mixing the batter. Aim for a consistency that is neither too thick nor too thin, allowing it to spread easily on the pan. It should be pourable, like a thick ribbon when lifted with chopsticks.
Step 7
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Pour a ladleful of batter onto the hot pan and spread it thinly. Cook for about 3-4 minutes until the edges are golden brown and crispy.
