Making crispy kimchi tuna jeon
It's a kimchi tuna pancake that's good for makgeolli.
2 serving
Within 20 minutes
썬쿡♡
Ingredients
  • cabbage kimchi
    1bowl
  • canned tuna
    100g
  • Cheongyang red pepper
    1ea
  • Kimchi
    1ladle
  • ground pepper
    suitably
  • pan frying powder
    1paper cup
  • Water
    1paper cup
  • Cooking oil
    suitably
Cooking Steps
STEP 1/8
Cut the ripe cabbage kimchi into bite-size pieces with scissors.Please remove the fat from the tuna.
STEP 2/8
Put a bowl of kimchi and a can of tuna without grease in a bowl and add pepper to it, a ladle of kimchi soup, and a thinly sliced cheongyang pepper.
STEP 3/8
Add a cup of pancake mix paper and a cup of cold ice water.
STEP 4/8
Mix the dough evenly with a whisk.Add a cup of ice water and mix well, and then adjust the concentration of the dough by adding additional ice water.
STEP 5/8
Grease a heated pan with plenty of cooking oil, scoop out kimchi pancake batter with a ladle and spread evenly over the frying pan.
STEP 6/8
If the heat is too high, the pancake will burn black, so I think you can set it a little lower than the medium heat.
STEP 7/8
Shake the frying pan slightly using the snap of the wrist, and if the pancake shakes, one side is cooked. Lift up the pancake slightly with a fritter tender and turn it upside down if it's golden brown. Press the pancake flat with a spatula and fry the other side until golden brown as well.
STEP 8/8
If the pancake is golden brown, it's done.
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