Korean · Brunch
Crispy Tofu and Kimchi Pancake
Dubu Kimchi Jeon Brunch
Korean tofu and kimchi pancake pan-fried until crisp at the edges, served with a soy-vinegar dipping sauce, a fried egg, and scallion for a savoury weekend brunch plate.
$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
22gProtein
28gFat
42gCarbs
3gSugar
3gFiber
850mgSodium
186mgChol
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Instructions
1
Prep
Squeeze crumbled tofu in a clean cloth to remove excess moisture. Mix tofu with chopped kimchi, flour, 2 beaten eggs, ice water, salt, pepper, and half the scallions until evenly combined into thick batter. Whisk soy sauce, rice vinegar, sesame oil, and sesame seeds in a small bowl for dipping sauce.
2
Fry 1
Heat 2 tbsp neutral oil in a wide skillet over medium-high until shimmering. Working in batches if needed, scoop batter into centre, spread into a 20cm round 8mm thick. Pan-fry 4 minutes until underside turns deep golden and edges crisp.
3
Fry 2
Flip pancake, add remaining oil around the edge, fry 3 minutes over medium-high until cooked through. Push pancake to one side, crack 1 egg into empty space, fry 90 seconds until white sets and yolk stays runny. Repeat with second pancake and remaining egg.
4
Rest and plate
Rest each pancake 60 seconds on a board, cut into 6 wedges with kitchen shears. Arrange wedges on two plates, slide fried egg alongside each, scatter remaining scallions, serve dipping sauce in a small bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) firm tofu
- 300g (10.6 oz) aged sour vegan kimchi
- 140g (4.9 oz) all-purpose flour
- 4 large eggs
- 120ml (1/2 cup) ice water
- 2 scallions
- 60ml (1/4 cup) neutral oil
- 40ml (2.7 tbsp) soy sauce
- 20ml (1.3 tbsp) rice vinegar
- 10ml (2 tsp) toasted sesame oil
- 10g (2 tsp) toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper