Garlic Chive and Cheese Korean Pancake (with Tofu)
Translated from Japanese, the language of the post.
Rina shared this in a Facebook post, in Japanese. SeeMeCook wrote it up from the post as a full recipe, translated it into English, and added ingredient weights and nutrition.
See the original postImported by John Tan on SeeMeCook
A crispy-on-the-outside, gooey-on-the-inside Korean pancake made simply by mixing garlic chives, tofu, and cheese and pan-frying them. The tofu makes it light and fluffy; serve with a special sesame dipping sauce.
- Time
- 18 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, eggs, soy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
チヂミ
- 100 g
- 50 g
- 35 g
- 3 g
- 4 g
- 9 g
特製ダレ
- 9 g
- 9 g
- 30 g
- 30 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 500 g before cooking, which is about 250 g per serving.
Steps
Cut the garlic chives into 5 cm lengths with kitchen scissors.
Place the cut garlic chives, silken tofu, egg, shredded cheese, potato starch, chicken bouillon powder, sugar, and bonito flakes in a bowl or frying pan.
Mix the ingredients well until the tofu is evenly incorporated. It is fine if some small pieces of tofu remain.
Spread the batter evenly in a frying pan and drizzle the sesame oil over the entire surface.
Cook the frying pan over medium heat and fry one side for 3–4 minutes, until the bottom is golden brown and the surface has set.
Flip the pancake and cook the other side over medium heat for 3–4 minutes. Cook until both sides are crisp and fragrant.
While the pancake is cooking, mix the sugar, white toasted sesame seeds, soy sauce, vinegar, sesame oil, and chili oil to make the special dipping sauce. Add plenty of green onions.
Cut the cooked pancake into easy-to-eat pieces and serve hot with the special dipping sauce.
Notes
You can use leftover vegetables such as onion, carrot, or bean sprouts instead of garlic chives. Aim for a total vegetable weight of 100–150 g. It is also delicious cold and can be stored in the refrigerator for about 3 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 420
- Protein
- 20 g
- Carbs
- 31 g
- Fat
- 26 g
- Fiber
- 3 g
Where the calories come from
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