Korean Shiitake Tofu Pancake
Shiitake mushrooms and firm tofu form the base of this vegetarian-friendly jeon. The shiitakes bring a meaty chewiness and deep umami, while the tofu contributes a mild, creamy element that softens the overall texture. Carrot and chives are added for color and a fresh bite. A touch of sesame oil in the batter lends a nutty fragrance, and egg helps everything hold together. Pan-fried until golden, the exterior crisps up while the inside stays moist.
Adjust Servings
Instructions
- 1
Wrap tofu in a cloth and press for 10 minutes to remove moisture.
- 2
Finely chop shiitake, carrot, and chives into a bowl.
- 3
Crumble in tofu, then mix with pancake mix, water, egg, salt, and sesame oil.
- 4
Scoop spoonfuls onto a medium-heat pan and flatten into rounds.
- 5
Cook about 3 minutes per side until golden, then rest briefly on paper towel.
- 6
Serve warm with seasoned soy dipping sauce.
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