Crispy Corn Kimchi Pancake Tuna Kimchi Pancake Golden Recipe - D
It is a corn kimchi pancake with canned sweet corn and canned tuna, sliced and crispy with sour kimchi. I'll give you a tip to make kimchi pancakes more crispy.
4 serving
Within 60 minutes
하이디랑
Ingredients
  • ripe kimchi
    270g
  • canned corn
    190g
  • canned tuna
    135g
  • onion
    200g
  • leek
    1piece
  • pan frying powder
    70g
  • Frying flour
    70g
  • potato starch
    50g
  • Water
    200ml
  • Cooking oil
    suitably
  • Eggs
    1ea
Cooking Steps
STEP 1/10
I prepared ingredients for the corn kimchi pancake.
STEP 2/10
It's a sour ripe kimchi because it was kimchi last year. Kimchi tastes better when you slice it thinly.
STEP 3/10
Drain the tuna, drain the sweet corn on a strainer tray, and rinse it once in running water. I chopped the onions and sliced the green onions. It tastes better if you put a lot of onions in the kimchi pancake.
STEP 4/10
Put all the ingredients in a bowl and mix roughly with 1 egg, 70g of frying powder, 70g of frying powder, and 50g of starch powder.
STEP 5/10
Add 200ml of cold water.
STEP 6/10
Mix it gently. If you rummage too much, gluten will form and you can't make crispy pancakes. You have to make the dough slightly thick so that it doesn't get mushy when you fry the pancake.
STEP 7/10
Heat the pan warm over medium-low heat and add 4 tablespoons of cooking oil.
STEP 8/10
When the oil gets warm, pour a ladle of dough and spread thinly. When the surface of the dough is fluffy, turn it over and press down with a spatula. Turn the pancake upside down, add oil, and bake until golden brown.
STEP 9/10
Spoon the dough one by one and fry it small.
STEP 10/10
The seasoning was perfect, so I ate it deliciously without soy sauce. You can also eat it as a side dish with sour soy sauce and 1 tablespoon of plum extract.
If you put a lot of corn in kimchi pancake, the salty taste is neutralized and it tastes better.
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