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Spicy Kimchi Takoyaki
60% authentic · Fusion (Japanese-Korean)
A fiery twist on classic takoyaki, incorporating the bold flavors of Korean kimchi.
Ingredients
- Takoyaki flour mix200g
- Egg1 large
- Water500ml
- Kimchi, finely chopped100g
- Cooked pork belly or bacon, finely chopped50g
- Gochujang (Korean chili paste)1 tbsp
- Vegetable oilfor greasing
- Japanese mayonnaisefor drizzling
- Chives, choppedfor garnish
- Toasted sesame seedsfor garnish
- Saltpinch
- Black pepperpinch
Steps
- 1
Prepare the takoyaki batter by whisking the takoyaki flour mix, egg, and water until smooth. Season with salt and pepper.
- 2
In a small bowl, mix the chopped kimchi, chopped pork belly, and gochujang.
- 3
Heat a takoyaki pan over medium-high heat and generously grease each mold with vegetable oil.
- 4
Pour batter into each mold, filling it about 70% full. Add a spoonful of the kimchi mixture into each mold.
- 5
As the edges cook, use a skewer to break the excess batter and turn the takoyaki 90 degrees, tucking uncooked batter underneath.
- 6
Continue turning until golden brown and crispy on all sides, about 10-15 minutes.
- 7
Remove from the pan and arrange on a serving plate. Drizzle with Japanese mayonnaise.
- 8
Garnish with chopped chives and toasted sesame seeds before serving hot.
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