Have you ever tried a Korean pancake? The 2 most popular ones found in restaurants are seafood scallion pancake and kimchi pancake.

While at my aunt’s house, I got to try homemade tofu kimchi pancake. Let’s just say it was so good I had to come home and make my own version. I added some pork since it usually goes well with any Korean kimchi and tofu dish. You can also substitute pork belly or seafood. The texture will be slightly fluffier than the traditional Korean pancakes because the addition of tofu. This tofu kimchi pancake makes a great appetizer or snack!

Ingredients:

125 grams cut kimchi (about 3/4 cup)
155 grams tofu (1/4 box of tofu)
125 grams diced pork (about 4 oz)
1/4 cup all purpose flour
1/4 cup potato starch
1/2 teaspoon baking powder
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup kimchi juice
1/2 teaspoon sesame oil
1 egg

Makes 3 medium pancakes (or 5 to 6 small pancakes)

Cooking Instructions:

Step 1: Pre-cook pork or seafood and put aside.

Step 2: Cut the kimchi into small pieces. Squeeze water from the tofu and mash with your knife.

Step 3: In a large mixing bowl, mix together the flour, potato starch, baking powder, and garlic powder. Now add water, kimchi juice, sesame oil, 1 egg, and mashed tofu. Mix well to form a batter.

Step 4: Add the kimchi and precooked pork and give the batter a few turns.

Step 5: Heat a large pan and coat with oil. Scoop out 1/2 cup of batter with a ladle and spread thinly onto the heated pan (5 inch circles). Cook about 2 minutes and flip. Cook the other side for about 1 to 2 minutes. Enjoy!

This post is tagged kimchi, Korean, tofu

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