Youn’s Kitchen-Style Tuna Kimchi Pancake
Crispy and Savory Tuna Kimchi Pancake Recipe
A simple and savory Kimchi Pancake inspired by Youn’s Kitchen, enhanced with the addition of tuna for extra richness. This recipe is easy to make and results in a deliciously crispy pancake, perfect for a snack or side dish!
Pancake Ingredients- 1 cup finely chopped well-fermented napa cabbage kimchi
- 1 cup finely chopped onion
- 1 (150g) can tuna, drained of oil
- 1/3 cup tempura flour
- 2/3 cup pancake mix (the ratio of tempura flour to pancake mix is 1:2)
- Water (to adjust batter consistency)
- Cooking oil (plenty for frying)
Cooking Instructions
Step 1
First, prepare the onion, which adds flavor to the kimchi pancake. Wash and peel the onion, then finely chop it using a knife or food processor. Be careful not to chop it too coarsely, as this can affect the texture.
Step 2
Next, prepare the kimchi. Chop the kimchi into small pieces using scissors. If there’s too much seasoning on the kimchi, you can lightly wipe it off with a paper towel or rinse it briefly under cold water and drain it well before using for a cleaner taste.
Step 3
For the tuna, drain all the oil from the can. If oil remains, the kimchi pancake can become greasy, so press down with a spoon to remove as much oil as possible.
Step 4
Now, it’s time to combine the main ingredients for the kimchi pancake. Place the chopped kimchi, chopped onion, and drained tuna into a large bowl.
Step 5
Introducing the flours that will make your pancake crispy and savory! Mixing tempura flour and pancake mix in a 1:2 ratio creates a wonderfully textured pancake. If you don’t have both, you can use all-purpose flour, or just tempura flour or pancake mix. However, the combination yields the best texture.
Step 6
Add the tempura flour and pancake mix to the ingredients in the bowl. Pour in the water gradually, not all at once, while mixing to achieve the right batter consistency. Since the kimchi and onion release moisture, the batter should be slightly thick, almost stiff. It’s ready when you can scoop it with a spoon and it holds its shape.
Step 7
Now, let’s get ready to fry the kimchi pancake. Pour a generous amount of cooking oil into a frying pan and heat it over medium heat. Wait until the pan is sufficiently hot. If the pan is too cold, the pancake will be soggy, and if it’s too hot, it will burn quickly, so maintaining the right temperature is key.
Step 8
Once the pan is hot, use a tablespoon to scoop portions of the kimchi batter and carefully place them onto the pan, forming round shapes. Temperature control is crucial here! Frying on low heat will result in a soggy pancake, so keeping the heat at medium will help achieve a crispy texture.
Step 9
When one side of the kimchi pancake turns a beautiful golden brown, carefully flip it over using a spatula. Cook the other side until it’s also golden brown and crispy. Your Youn’s Kitchen-style Tuna Kimchi Pancake is now ready! It tastes best when served hot.
