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.

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 🍳

  1. In a large bowl for making the kimchi pancake batter, add all the ingredients below and mix while mashing the tofu.
  2. Add 1/4 head of kimchi (approx. 500g), cut into small pieces.
  3. 150g pancake mix
  4. 100g frying mix
  5. 2 tablespoons potato starch
  6. 200g seafood mix (squid, mussels, clams, shrimp, etc.)
  7. You can substitute 200g of minced meat instead of the seafood mix.
  8. 1 tablespoon gochugaru
  9. 1 tablespoon salt
  10. 1/2 tablespoon pepper
  1. In a large bowl for making the kimchi pancake batter, add all the ingredients below and mix while mashing the tofu.
  2. Add 1/4 head of kimchi (approx. 500g), cut into small pieces.
  3. 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.
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