20 minDifficulty Easyside dishMain ingredients 🥩KimchiBuchimgarouTteokgimgarouPotato starchMixed seafood for soupGochugaruTofuCheongyang chiliHong chiliTags 🏷️Side dishRice companionHome cooking
Detailed recipeQuick recipeIngredients needed 🛒4 servingsKimchi 1/4 head (about 500g)(Measurement: rice spoon, paper cup)Kimchi: 1/4 head (about 500g)Buchimgarou: 150gTteokgimgarou: 100gPotato starch: 2 spoonsMixed seafood (squid, mussels, clams, shrimp, etc.): 200gGochugaru: 1 spoonSalt: 1 spoonPepper: 1/2 spoonKimchi broth: 1 cup (paper cup standard, about 180ml) or moreTofu: 1 blockCooking oil: generouslyCheongyang chili: 1 piece (adjustable to taste)Hong chili: 1 piece (adjustable to taste)Kkaeppa: to tasteBread crumbs: a littleRecipe 🍳In a large bowl, add finely chopped kimchi (1/4 head, about 500g), buchimgarou (150g), tteokgimgarou (100g), potato starch (2 spoons), mixed seafood (200g, or minced meat 200g), gochugaru (1 spoon), salt (1 spoon), pepper (1/2 spoon), and kimchi broth (1 cup, about 180ml). Mix while crushing 1 block of tofu. You may add cheongyang chili, hong chili, and kkaeppa according to your preference.Adding a small amount of bread crumbs to the dough will make it even crispier.Heat cooking oil generously in a pan over medium heat. Spread the dough thinly on the pan and cook until golden brown on both sides.Mix kimchi, tofu, seafood, buchimgarou, tteokgimgarou, potato starch, and other ingredients to form a dough.Add finely chopped kimchi and seafood to the dough and mix well with crushed tofu.Spread the dough thinly onto a heated pan and cook until golden brown on both sides.Cooking tips 💡For a richer texture, chop the kimchi finely and mix it into the dough while crushing the tofu.Recommended for 🙋⭐Those who enjoy a crispy texture in their kimchi pancakes.⭐People looking for a special dish using kimchi, tofu, and seafood.⭐Those wanting to create a delicious pancake with simple ingredients.