Kou Kentetsu's recipe to easily recreate Korean street food flavors at home! This healthy tofu pancake uses tofu as the main ingredient, creating a crispy and fluffy texture. The savory combination of scallions, kimchi, and tuna is packed with flavor, making it a perfect appetizer or side dish. Feel free to customize with your favorite ingredients!
Ingredients
Main Ingredients (2 servings)
- Scallions: 2-3 stalks
- Napa Cabbage Kimchi: 40g
- Canned Tuna: 1/2 small can
- All-purpose Flour: 4 tbsp
- Firm Tofu: 1/2 block
Seasonings
- Grated Garlic: a pinch
- [A] Soy Sauce: 1/2 tbsp
- [A] Mirin (Sweet Rice Wine): 1/2 tbsp
- Sesame Oil: 2 tbsp
- [B] Soy Sauce for Garnish: (to taste)
- [B] Vinegar for Garnish: (to taste)
Steps
- Finely chop 2-3 stalks of scallions.
- In a bowl, add 1/2 block of firm tofu and mash until smooth with a rubber spatula or similar utensil. (This is the key!) To replicate the texture of mung bean pancakes, mash the tofu finely.
- If the 40g of napa cabbage kimchi is large, chop it into bite-sized pieces.
- To the bowl with the mashed tofu, add the chopped scallions, 40g of napa cabbage kimchi, 1/2 small can of tuna, a pinch of grated garlic, 4 tbsp of all-purpose flour, 1/2 tbsp of soy sauce, and 1/2 tbsp of mirin (sweet rice wine).
- Mix all ingredients thoroughly. (This is the key!) You can add ground meat or boiled bean sprouts if you like.
- Heat 2 tbsp of sesame oil generously in a frying pan over medium heat.
- Divide the batter into 4 portions and spread two portions into round shapes in the frying pan.
- Cover and cook until the batter is golden brown and cooked through.
- Once browned, flip and cook uncovered until crispy.
- Transfer the cooked pancakes to a plate.
- Serve with a mixture of soy sauce for garnish (to taste) and vinegar for garnish (to taste). (This is the key!) It's recommended to use plenty of kimchi and scallions. Cheese, sakura shrimp, seasoned ground meat, or boiled bean sprouts are also good variations.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。