Ttukdak Hyung's Crispy Kimchi Pancake
A crispy kimchi pancake made with tofu, coated in a fried batter or egg mixture for a satisfying crunch.
🙋 Recommended for
- ⭐ Those who want to prepare side dishes like crispy kimchi pancake that can be served immediately.
- ⭐ Those who enjoy the combination of kimchi and tofu.
- ⭐ Those who want to make the outside crispy with a batter or fried coating.
KimchiPancake mixFrying mixPotato starchAssorted seafood for soupGochugaru (Korean chili powder)Kimchi juiceTofuCheongyang chili pepperRed chili pepper
Ingredients needed 🛒4 servings
- Kimchi: 1/4 head (approx. 500g)
- (Measurements: Tablespoons, paper cups)
- Kimchi: 1/4 head (approx. 500g)
- Pancake mix: 150g
- Frying mix: 100g
- Potato starch: 2 tablespoons
- Seafood mix (squid, mussels, clams, shrimp, etc.): 200g
- Gochugaru: 1 tablespoon
- Salt: 1 tablespoon
- Pepper: 1/2 tablespoon
- Kimchi juice: 1 cup (paper cup standard, approx. 180ml) or more
- Tofu: 1 block
- Cooking oil: Generous amount
- Cheongyang chili pepper: 1 (adjustable to taste)
- Red chili pepper: 1 (adjustable to taste)
- Perilla leaves: To taste
- Breadcrumbs: A little
Recipe 🍳
- In a large bowl for making the kimchi pancake batter, add all the ingredients below and mix while mashing the tofu.
- Add 1/4 head of kimchi (approx. 500g), cut into small pieces.
- 150g pancake mix
- 100g frying mix
- 2 tablespoons potato starch
- 200g seafood mix (squid, mussels, clams, shrimp, etc.)
- You can substitute 200g of minced meat instead of the seafood mix.
- 1 tablespoon gochugaru
- 1 tablespoon salt
- 1/2 tablespoon pepper
- In a large bowl for making the kimchi pancake batter, add all the ingredients below and mix while mashing the tofu.
- Add 1/4 head of kimchi (approx. 500g), cut into small pieces.
- 150g pancake mix
Cooking tips 💡
- The measurements and steps are organized based on the blog post. Adjust cooking time slightly depending on heat and pan size.





