Tofu donggeurangttaeng is a savory Korean tofu pancake made from mashed tofu and finely chopped vegetables, seasoned with soy sauce and sesame oil. Coated in a turmeric batter and pan-fried until golden, these crispy patties offer a wholesome, flavorful bite perfect as a side dish or light meal.

Try this recipe from W Table.

Main ingredients:

  • 1 block tofu (300 grams)
  • 1/4 zucchini
  • 1/4 onion
  • 1/6 carrot
  • 2 shiitake mushrooms
  • 3 tablespoons pancake mix (buchimgaru)
  • Cooking oil
  • Seasoning ingredients:
  • 1 tablespoon pancake mix
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • A little black pepper
  • Batter ingredients:
  • 6 tablespoons pancake mix
  • 1/2 cup water
  • Two pinches of turmeric powder

Instructions:

Finely chop the zucchini, onion, carrot and shiitake mushrooms using a blender. Mash the tofu with the back of a knife and squeeze out excess moisture using a cloth.

Mix the chopped vegetables, tofu and seasoning ingredients in a bowl.

In a separate bowl, mix the batter ingredients with water to create a turmeric batter.

Shape the mixture into small round patties, coat with pancake mix, then dip into the turmeric batter.

Heat a generous amount of oil in a pan and fry the patties on medium heat until golden on both sides. Make sure to only flip once for an even color and minimal oil absorption.

[Source: W Table]