Side Dishes

Mixed Bean & Tofu Pancakes

Name: Mixed Bean & Tofu Pancakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 10 g Chickpeas; 10 g Black soybeans; 10 g Green peas; 25 g Tofu; 5 g Red bell pepper; 10 g Glutinous rice flour; 5 g All-purpose flour; 0.3 g Salt; 2 ml Water; 10 g Cooking oil

알콩달콩전

Bite-sized pancakes of mashed tofu and chickpeas bound with glutinous rice and wheat flour, studded with whole chickpeas, black beans, green peas and diced red pepper. Potassium-rich legumes help reduce the body's sodium absorption.

🇰🇷 A twist on Pajeon — see the classic korean scallion pancake recipe →

📝 Step-by-Step Instructions

Cut the bell pepper into bean-sized cubes.

Soak the beans, boil each separately and drain.

Mash the tofu with the boiled chickpeas.

Add the flour, glutinous rice flour, salt and water and mix into a dough.

Mix the beans and bell pepper into the dough.

Heat oil in a pan and fry bite-sized pancakes with the beans showing on top.

📊 Nutrition Facts (per serving)

175.5Calories (kcal)

20.8 gCarbs

9.6 gProtein

6 gFat

304.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.