Korean Shiitake Tofu Pancake
Quick answer
- Total time
- 34 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Chopped shiitake, crumbled tofu, carrot and scallion go into one batter, which is spooned into small, flat rounds.
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Chopping the mushrooms a little coarser gives them more chew. A sauce of soy, vinegar and sesame seeds goes on the side.
Ingredients
Instructions
- 1
Wrap firm tofu (200 g) in a cloth, place on a cutting board, and press under a heavy pot for 10 minutes.
Excess moisture causes the jeon to crumble.
- 2
Remove stems from shiitake (140 g) and dice into 5 mm pieces.
Dice carrot (40 g) to the same size. Slice scallion (20 g) into thin rounds.
- 3
Crumble the pressed tofu into a bowl.
Add shiitake, carrot, scallion, pancake mix (90 g), cold water (120 ml), egg (1), salt (2 g), and sesame oil (1 tsp). Stir until evenly combined.
- 4
Heat oil (2 tbsp) in a pan over medium heat.
Drop heaped spoonfuls of batter and press each into a 7-8 cm flat round.
- 5
Cook 3 minutes until the base is golden and set.
Flip and cook the other side 3 minutes until golden. Rest on paper towel for 30 seconds to drain excess oil.
- 6
Plate while warm and serve with a simple dipping sauce of soy sauce (1 tbsp) mixed with a splash of vinegar and sesame seeds.
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