Korean Temple Food Week
Recipes

Side dishes

Pan-fried

Grilling

Spicy Vegetable Pancake with Tofu and Korean Mint Leaf

Ingredients

· ½ Tofu

· 30g Korean Mint Leaves

· 5T Flour

· 1.5T Red Chili Pastes

· 0.5T Bean Paste

· ½C Water

[Cooking oil for pancake]

· 1T Perilla oil

· 1T Soybean Oil

* If you do not prefer the strong flavor, replace Korean mint leaves with coriander leaves or other mint leaves.

* Use Soybean oil as the cooking oil for pancake if you do not have any perilla oil.

Directions

1

Wash the Korean mint leaves and remove excess water.

2

Vertically cut the Korean mint leaves, and cut into 0.3cm strips.

3

Meanwhile, parboil the tofu in the boiling salt water, rinse in cold water, mash and remove excess water by putting the mashed tofu into a layer of hemp cloth and wring.

4

Meanwhile, make a batter using the flour, red chili paste and bean paste, adding water until the desired concentration is attained.

5

Add the Korean mint leaves and tofu to the above batter.

6

Cook the batter using the cooking oil on a heated pan, into 5cm pancakes. Flip the pancakes to cook both sides.

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