Yoon Yi-ryeon's Tofu Kimchi Pancake
A special kimchi pancake that reduces saltiness with mashed tofu and achieves a crispy outside, moist inside texture like bindaetteok
Ingredients needed 3 servings
Recipe
Cooking tips
- As a guideline, use 150ml flour per handful of kimchi, so 2 handfuls of kimchi require 300ml flour.
- Do not add water; use 2-3 ladles of kimchi liquid to season and adjust consistency so the batter doesn't become too thin.
- Using 2 tbsp starch powder, a generous amount of cooking oil, and spreading the batter thinly will make the edges crispy.
Recommended for
- Those who found regular kimchi pancakes too salty or strong and want a milder flavor.
- Those looking for a simple, savory pancake to enjoy with makgeolli or beer at home.
- Those who want to deliciously use up overly sour kimchi and leftover tofu from the fridge.
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