Steps
How to make it
Prep 25 min · Cook 20 min
- Prep: Squeeze excess brine from kimchi 100 g and cut into small pieces; wrap soft tofu 1 pack in paper towels and press 5 minutes to remove moisture, then crumble by hand; cut scallion 1 into thin segments.
- In a large bowl, mix all-purpose flour 150 g, egg 1, salt pinch, and cold water 120 ml into a slightly thick, lump-free batter; rest 10 minutes so the flour hydrates.
- Fold kimchi, crumbled tofu, and scallion into the batter and gently mix until even (kimchi is already drained to keep the batter from thinning).
- Preheat a 26 cm skillet over medium heat for 2 minutes; add toasted sesame oil 1 Tbsp and swirl to coat. When ripples appear in the oil, the pan is hot enough.
- Pour in all the batter and spread from the center outward with a spatula into a round pancake. Pan-fry over medium heat 3–4 minutes until the bottom is golden and set and the edges lift slightly.
- Carefully flip and cook 3 minutes more; press lightly so the center cooks through. When both sides are golden and crisp, remove from the pan.
- Cut into pieces and serve hot with soy-vinegar dipping sauce or Korean dipping sauce.
