Kimchi Octopus Balls (Korean-Style Takoyaki with Fermented Kimchi)
Quick answer
Kimchi takoyaki fills a takoyaki pan with a thin batter of takoyaki flour, water, and egg, then drops boiled octopus, drained kimchi, and chopped scallion into each well...
What makes this special
- Pieces of octopus and tangy kimchi drop into wheat batter spheres that rotate in a specialized pan until the exterior becomes sealed and golden.
- No touching the first 60 seconds lets the sphere set cleanly
- Chewy octopus and tangy kimchi fuse inside the savory batter
Key ingredients
Core cooking flow
- 1 Cut 100 g boiled octopus and 70 g well-drained kimchi into 1 cm pieces, then finely chop 20 g scallion.
- 2 Put 120 g takoyaki flour mix, 300 ml water, and 1 egg in a bowl.
- 3 Heat the takoyaki pan over medium heat for about 2 minutes, then brush the w...
Kimchi takoyaki fills a takoyaki pan with a thin batter of takoyaki flour, water, and egg, then drops boiled octopus, drained kimchi, and chopped scallion into each well before rotating the rounds with a skewer as they set. The exterior crisps into a thin, golden shell while the inside stays loose and creamy, and the octopus's springy resistance meets the kimchi's tangy heat within the mild, savory batter. Squeezing the kimchi thoroughly dry before adding it is essential - residual liquid thins the batter and prevents clean browning. Leaving the balls untouched for a full minute allows the bottom to set before any turning begins. Finished with takoyaki sauce, mayonnaise, and a flutter of bonito flakes on top, each piece delivers a layered combination of salty, rich, and umami.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 100 g boiled octopus and 70 g well-drained kimchi into 1 cm pieces, then finely chop 20 g scallion.
Press the kimchi once more by hand so extra liquid does not loosen the batter.
- 2Prep
Put 120 g takoyaki flour mix, 300 ml water, and 1 egg in a bowl.
Whisk just until the lumps disappear and the batter is thin, stopping before it becomes heavily worked.
- 3Control
Heat the takoyaki pan over medium heat for about 2 minutes, then brush the wells generously with 2 tablespoons cooking oil.
Pour in the batter until each well reaches the rim.
- 4Step
Add octopus, kimchi, and scallion evenly to the wells, keeping the pieces tucked into the batter.
Leave them untouched for 1 full minute so the bottoms set and the rounds do not tear.
- 5Step
When the edges turn pale and set, rotate each piece 90 degrees with a skewer.
Fill any gaps with a little batter and keep turning so the loose sides close into round balls.
- 6Finish
Keep rotating until the outside is golden and crisp while the center still feels softly set.
Plate the balls, then finish with takoyaki sauce, mayonnaise, and 5 g bonito flakes.
After the steps
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