AI-generated imageMini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Drain 200 g tofu in a sieve or on paper towels for about 5 minutes, then mash finely with a fork.
- 02
Lightly squeeze excess juice from 150 g kimchi and chop into roughly 5 mm pieces. Finely slice 25 g scallion.
- 03
Mix the tofu, kimchi, scallion, and 1 egg evenly in a bowl.
- 04
Stir in 50 g pancake mix until the mixture is thick enough to hold its shape on a spoon. Add up to 1 tbsp water only if unusually stiff.
- 05
Heat a nonstick pan over medium-low heat and add 1 tbsp oil. Divide the batter into 8; cook 4 at a time, flattening each to about 6 cm wide.
- 06
Cook the first side about 2–3 minutes until the edges set, flip, and cook 2–3 minutes more. The center must be set with no wet egg batter; if possible, verify at least 71°C (160°F) in the center.
- 07
Use the remaining 1 tbsp oil to cook the last 4 patties the same way. Serve warm; extra salt is unnecessary because the kimchi is seasoned.
Helpful source links
Before you cook
Contains soy (tofu), egg, and wheat (pancake mix). Kimchi may also contain shrimp or fish ingredients; check labels. Do not taste raw egg batter; cook fully (71°C/160°F in the center if measuring). Refrigerate leftovers in shallow containers at 4°C/40°F or below within 2 hours and reheat to 74°C/165°F.
Allergens: SOY (tofu), EGG, WHEAT (pancake mix), Possible SHRIMP or FISH depending on kimchi/seasoning label
Image & source credits
AI-generated image.