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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Fry 1
Heat 2 tbsp neutral oil in a wide skillet over medium-high until shimmering. Scoop batter into centre, spread into a 25cm round 8mm thick. Pan-fry 4–5 minutes until underside turns deep golden and edges crisp.
Fry 2
Flip pancake, add remaining 2 tbsp oil around the edge, fry 3–4 minutes over medium-high until cooked through. Push pancake to one side, crack the remaining 2 eggs into empty space, fry 90 seconds until whites set and yolks stay runny.
Rest and plate
Rest pancake 60 seconds on a board, cut into 8 wedges with kitchen shears. Divide wedges between two plates, slide one fried egg alongside each portion, 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.