Doenjang Tofu and Kale Jeon is a delightful Korean pancake combining the earthy flavors of doenjang, fermented soybean paste, with the freshness of kale and the soft texture of tofu. This dish is a modern twist on traditional Korean pancakes, offering a healthy and savory option that is both crispy and tender. The combination of ingredients creates a rich, umami-filled taste that pairs well with a light soy dipping sauce. Loved for its simplicity and depth of flavor, this jeon is perfect as an appetizer or a light meal. The balance of ingredients makes it a nutritious choice, appealing to vegetarians and those seeking authentic Korean cuisine.
Doenjang Tofu Kale Jeon
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Kale – 2 Cups
- Doenjang – 2 Tbsp
- All Purpose Flour – 1 Cup
- Egg – 2 Piece
- Garlic – 2 Cloves
- Onion – 1 Piece
- Water – 1 Cup
- Salt – 1 Tsp
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
70 Mg
Cholesterol
520 Mg
Sodium
30 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Press the tofu to remove excess water, then crumble it into a bowl.
Step 2
Chop the kale and onion finely. Mince the garlic cloves.
Step 3
In a large mixing bowl, combine the crumbled tofu, chopped kale, onion, garlic, and doenjang.
Step 4
Add the all-purpose flour and eggs to the mixture.
Step 5
Pour in the water and mix until you have a thick batter.
Step 6
Heat vegetable oil in a non-stick pan over medium heat.
Step 7
Spoon the batter into the pan, flattening it into pancakes. Cook until golden brown on both sides.
Step 8
Serve hot with a side of soy dipping sauce for extra flavor.
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