Side Dishes

Tofu, Korean Yam & Squid Pancakes

Name: Tofu, Korean Yam & Squid Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 60 g Tofu; 60 g Korean yam (ma); 3.5 g Dried shiitake mushroom; 6 g Squid; 0.2 g Salt; 0.1 g Ground black pepper; 0.8 g Starch; 4.8 g Cooking oil; 0.5 g Red chili pepper; 1.5 g Soy sauce; 1.5 g Cooking wine; 0.5 g Sugar; 0.5 g Vinegar

마 두부 오징어전

Bite-sized pancakes of mashed tofu, grated Korean yam, chopped shiitake, squid and red chili, pan-fried until golden and served with a light vinegar soy dip.

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

📝 Step-by-Step Instructions

Wrap the tofu in a cloth and mash it.

Tofu, Korean Yam & Squid Pancakes — step 1

Peel the yam and grate it.

Tofu, Korean Yam & Squid Pancakes — step 2

Mince the red chili, soak and finely chop the shiitake, and clean and finely chop the squid.

Tofu, Korean Yam & Squid Pancakes — step 3

Mix the tofu, yam and chopped ingredients with the starch and season with salt and pepper.

Tofu, Korean Yam & Squid Pancakes — step 4

Spoon the batter into an oiled pan and fry until golden.

Tofu, Korean Yam & Squid Pancakes — step 5

Mix the dipping sauce and serve alongside.

Tofu, Korean Yam & Squid Pancakes — step 6

📊 Nutrition Facts (per serving)

173.3Calories (kcal)

16.8 gCarbs

10.6 gProtein

8.8 gFat

159 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.