Yoon Yi-ryeon's Tofu Kimchi Pancake

• 2 handfuls finely chopped kimchi
• 1/2 block firm tofu
• 1/4 onion
• 3-4 cheongyang chili peppers
• a little large green onion (optional)
• 300ml flour
• 2 tbsp starch powder
• 2-3 ladles kimchi liquid
• generous amount cooking oil

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.