Korean Tuna and Kimchi Pancake
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Canned tuna and aged kimchi go in by equal weight with only a small amount of pancake batter, and the filling, not the flour, is what comes through first.
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The tuna is pressed in a strainer right after the can is opened to get the oil out.
Ingredients
Instructions
- 1
Finely chop 150 g aged napa cabbage kimchi and keep a little of its brine aside.
Drain 150 g canned tuna in a sieve, then press it firmly so excess oil and moisture do not make the pancake soggy.
- 2
In a bowl, whisk 80 g Korean pancake flour, 100 ml water, and 1 egg before adding the fillings.
Mix only until no dry lumps remain, keeping the batter light rather than overworking it.
- 3
Add the chopped kimchi and drained tuna to the batter, then fold gently with a spatula so the tuna stays in small pieces.
If the color looks pale, add a small splash of kimchi brine while keeping the batter pourable.
- 4
Heat a pan over medium heat, then add 2 tbsp cooking oil.
Spread the batter thinly and evenly, and leave it untouched for about 3 minutes so the underside can set and brown instead of tearing.
- 5
When the edges look dry and golden, slide the spatula well underneath and flip in one steady motion.
If the pancake feels fragile or sticks, cook 30 seconds longer before trying again.
- 6
Cook the second side for 2 to 3 minutes, then press the surface lightly with chopsticks to check that no wet batter sticks.
Remove it when both sides are evenly golden, and serve immediately while crisp.
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