This Man's Cook Tuna Kimchi Pancake
Removes the strong seasoning from fresh kimchi to achieve a clean flavor, enhanced with tuna for rich umami and nuttiness in a crispy-on-the-outside, soft-on-the-inside kimchi pancake
Ingredients needed 2 servings
Recipe
Cooking tips
- If too much chili paste remains inside the kimchi, the pancake will taste dirty and overly heavy—always lightly shake off the excess seasoning for a cleaner flavor.
- If the tuna oil isn’t properly removed, the pancake will become greasy and lose its crisp exterior texture.
- It’s better to divide the batter into small portions the size of your palm rather than making large pancakes—this makes flipping easier and increases the crispy edge area, enhancing the overall taste.
- If the reserved kimchi broth is too salty or has a strong odor, replace it with 1 tablespoon of fine red chili powder for color and flavor instead.
Recommended for
- Those craving a crispy, savory pancake on a rainy day.
- Fans of upgraded kimchi pancakes with deeper flavor thanks to the addition of tuna.
- Anyone wanting to make a fail-safe, delicious snack or drink companion using fresh kimchi and canned tuna.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- This Man's Cook Gochujang Tuna Kimchi Jjigae
- Sung Si Kyung's Tuna Kimchi Jjigae
- Jung Ho-young's Fresh Tuna Kimchi Jjigae
- Aha Bujang's Tuna Kimchi Jjigae
- Seonkyoung Longest's Tuna Kimchi Jjigae
- Seungwoo Dad's Tuna Kimchi Japchae Rice Bowl
- Yoon Yi-ryeon's Tofu Tuna Kimchi Stir-fry
- Kim Ho-yoon's Sundubu Tuna Kimchi Jjigae
- Kim Dae-seok's Tuna Kimchi Soup
- Baek Jong-won's Tuna Kimchi Stew
