Korean Shiitake Tofu Pancake
Quick answer
Shiitake-tofu jeon is a savory Korean pancake made by finely chopping fresh shiitake mushrooms and firm tofu, then mixing them into a batter of pancake mix, egg, and a to...
What makes this special
- Meaty shiitake mushrooms and firm tofu create a savory pancake with a clean, mild flavor profile.
- Chewy shiitake umami contrasts firm tofu's clean, mild flavor
- Small drizzle of sesame oil layers nutty aroma throughout
Key ingredients
Core cooking flow
- 1 Wrap firm tofu (200 g) in a cloth, place on a cutting board, and press under a heavy pot for 10 minutes.
- 2 Remove stems from shiitake (140 g) and dice into 5 mm pieces.
- 3 Crumble the pressed tofu into a bowl.
Shiitake-tofu jeon is a savory Korean pancake made by finely chopping fresh shiitake mushrooms and firm tofu, then mixing them into a batter of pancake mix, egg, and a touch of sesame oil before pan-frying. The shiitakes contribute a meaty chew and pronounced umami depth, while the tofu lightens the texture and keeps the interior moist. Carrot and chives are added for color contrast and a fresh, slightly pungent bite. The egg binds everything together, and the sesame oil in the batter gives a nutty fragrance. Cooked uncovered over medium-low heat until both sides are golden, the exterior crisps up while the inside stays tender. When using dried shiitakes, soaking them in water first is worthwhile because the soaking liquid can be reserved for use in soups or braising liquid. Served with a dipping sauce of soy sauce and vinegar, the salty acidity sharpens the overall savory flavor.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Prep
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.
- 3Season
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
Plate while warm and serve with a simple dipping sauce of soy sauce (1 tbsp) mixed with a splash of vinegar and sesame seeds.
After the steps
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