Jongga Kimchi Takoyaki
Instead of the traditional beni-shoga (pickled ginger), we mixed in chopped kimchi for a fun, spicy twist on Takoyaki. *For about 25 pieces
Difficulty
Cook Time
20 min
Ingredients
How to make it
1
Add water first, then Takoyaki flour and eggs. Mix until smooth.
2
Cut green onion and boiled octopus.
3
Chop Jongga kimchi.
4
Oil the Takoyaki pan (no heat yet).
5
Pour batter into each mold.
6
Add octopus, green onion, chopped kimchi, and tempura crisps — then turn on the heat.
7
Cook, flip, and rotate until golden and round.
8
Top with Takoyaki Sauce, mayo, Jongga kimchi, dried seaweed, and bonito flakes!