Baechu Kimchi and Tofu Jeon is a delightful Korean dish combining the tangy, spicy flavors of kimchi with the soft texture of tofu. This savory pancake is a staple in Korean cuisine, beloved for its crispy exterior and tender interior. The dish is complemented by a ginger soy dipping sauce that adds a zesty kick. Key ingredients include napa cabbage kimchi, tofu, and green onions, creating a harmonious blend of flavors. People love this dish for its versatility—it can be served as an appetizer, side dish, or even a main course. The balance of textures and flavors makes it a crowd-pleaser and a great introduction to Korean cuisine.
Baechu Kimchi and Tofu Jeon with Ginger Soy Dipping Sauce
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kimchi – 1 Cup
- Tofu – 200 Grams
- Green Onion – 4 Piece
- Flour – 1 Cup
- Egg – 2 Piece
- Water – 0.5 Cup
- Soy Sauce – 4 Tbsp
- Ginger – 2 Tsp
- Sugar – 1 Tsp
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
110 Mg
Cholesterol
850 Mg
Sodium
40 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Drain and crumble the tofu into a mixing bowl. Ensure excess water is removed.
Step 2
Chop the kimchi into small pieces.
Step 3
Add kimchi to the tofu.
Step 4
Slice the green onions and add them to the mixture. Mix well.
Step 5
In another bowl, mix flour, eggs, and water to form a batter. Combine with the tofu mixture.
Step 6
Heat vegetable oil in a pan over medium heat. Pour in the mixture, spreading evenly.
Step 7
Cook until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Step 8
For the dipping sauce, combine soy sauce, ginger, and sugar. Mix well and serve alongside the pancakes.
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