Savory Tofu Korean Pancakes Recipe

About this recipe

Crispy and flavorful Korean-style pancakes made with protein-packed tofu, fresh vegetables, and spices. Perfectly pan-fried for a satisfying snack.

Ingredients

• 250 g Carrot
• 200 ml Sesame Oil
• 100 g Garlic
• - Fresh Tofu
• 90 g Dark Soy Sauce
• 500G Limgane Red Pepper Powder, Gochugaru For Seasoning 임가네 고춧가루 조미용 500G
• 100 g Salt
• 1 l Soyabean Oil
• 500 g Refined Flour

Instructions

1. 1. Drain and crumble the tofu into a bowl until it resembles a coarse texture.
2. 2. Finely chop the scallions and grate the carrot, then add them to the bowl with tofu.
3. 3. In a separate mixing bowl, combine chickpea flour, water, soy sauce, sesame oil, garlic, salt, and gochugaru to create a smooth batter.
4. 4. Fold the batter into the tofu and vegetable mixture until evenly combined.
5. 5. Heat vegetable oil in a non-stick pan over medium heat until hot.
6. 6. Scoop a portion of the mixture into the pan and spread it into a thin pancake shape.
7. 7. Cook the pancake for 3–4 minutes on one side until golden brown, then flip and cook for another 3–4 minutes.
8. 8. Repeat the process with the remaining mixture, adding more oil as needed.
9. 9. Remove pancakes from the pan and place them on a plate lined with paper towels to absorb excess oil.
10. 10. Garnish with additional scallions or sesame seeds, if desired, before serving.