This Man's Cook Tuna Kimchi Pancake

Name: This Man's Cook Tuna Kimchi Pancake
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: fresh kimchi about 400g; tuna can 1 can (150g); onion half; panko flour 1 cup plus 1/2; water 1 cup plus 1/2; kimchi broth 3 tablespoons (or fine red chili powder 1 tablespoon); cooking wine 3 tablespoons; vegetable oil as needed

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

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

20 min Difficulty Easy drinking snack

Main ingredients

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Ingredients needed 2 servings

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fresh kimchi about 400g

tuna can 1 can (150g)

onion half

panko flour 1 cup plus 1/2

water 1 cup plus 1/2

kimchi broth 3 tablespoons (or fine red chili powder 1 tablespoon)

cooking wine 3 tablespoons

vegetable oil as needed

Recipe

Remove the thick, clumped seasoning from fresh kimchi to prevent a heavy, greasy taste caused by over-fermented chili paste.
Lightly shake off the seasoning from the kimchi and cut the kimchi stems into pieces about the size of a fingertip.
Drain the tuna thoroughly through a strainer, pressing gently with a spoon to remove as much oil as possible, resulting in a clean, dry texture.
Slice half an onion very thinly so it doesn’t interfere with the kimchi’s texture when frying.
In a mixing bowl, combine the prepared kimchi, tuna, and sliced onion, then add 1 cup plus 1/2 of panko flour according to the measuring cup.
Add 1 cup plus 1/2 of water, and for a more appetizing color, add 3 tablespoons of kimchi broth.
Mix in 3 tablespoons of cooking wine to eliminate any faint fishiness from the tuna, and stir evenly until all ingredients are well combined without clumping.
Heat a pan over medium heat, then generously coat the bottom with vegetable oil. Spread the batter thinly onto the pan, about the size of your palm.
Reduce the heat to medium-low. When the edges begin to cook and the bottom turns golden brown, carefully flip the pancake.
Cook the other side until both sides are golden and crisp, then serve.

Remove seasoning from fresh kimchi and chop finely; drain tuna well and slice onion thinly.
Combine all ingredients with panko flour, water, kimchi broth, and cooking wine to make a smooth batter.
Fry the batter in a pan with plenty of oil over medium-low heat, spreading it thinly and cooking both sides until golden and crispy.

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.

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This Man's Cook Tuna Kimchi Pancake

🙋 Recommended for

Main ingredients 🥩

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Ingredients needed 🛒2 servings