Tofu Kimchi Jangtteok (Fermented Paste Pancake)
A special pan-fried pancake made with mashed tofu, kimchi, and a gochujang-based batter cooked until golden brown.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pancake combines mashed tofu and finely chopped kimchi with a batter mixed with gochujang, pan-fried until golden. The key is adjusting the amount of water depending on the moisture level of your tofu and kimchi, and it comes together in under 20 minutes. Mild and not too sharp, it makes a great grab-and-go snack, or you can season it a bit more to serve as a side dish with rice.
- Servings
- about 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Kimchi1 cup
- Tofu1/3 block, 200 g
- Onion1/4
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)1
Batter
- Korean pancake mix (buchim-garu)5 tbsp
- Egg1
- Gochujang (Korean red chili paste)1 tbsp
- Water2-3 tbsp
- Use sour, well-fermented kimchi or aged kimchi (mukeunji).
Steps
1. Prepare sour, well-fermented kimchi or aged kimchi, shake off the seasonings from inside, and chop finely.
2. Drain the tofu and mash it with the flat side of a knife, then finely chop the onion, large green onion, and Cheongyang chili pepper.
3. Place all the ingredients into a mixing bowl.
4. Add all the batter ingredients as well.
Skip the water or adjust the amount depending on how moist your tofu and kimchi are.
5. Mix well so that all the ingredients come together evenly.
6. Heat a generous amount of oil in a heated skillet and pan-fry into round shapes until golden brown.
Ppunwife's tips
- Skip the water or adjust the amount depending on how moist your tofu and kimchi are.
FAQ
How do I measure the water for the batter?
Adjust the batter consistency by either omitting the water or altering the amount based on how much moisture comes out of the tofu and kimchi.
What kind of kimchi is best to use?
It is best to choose pleasantly sour, well-fermented kimchi or aged kimchi, lightly shake off the seasonings from inside, and chop it finely.
How do I enjoy it if it tastes a bit bland?
You can season it a bit more to your taste, making it well-suited to serve as a side dish with rice.
How do I prep the tofu before adding it to the batter?
Drain the moisture first, mash it finely using the flat side of a knife, and add it to the batter along with the other vegetables.
