Kim Dae-seok's Kohlrabi Tofu Pancake
A light and delicate pancake with a crisp exterior and chewy interior, boasting a subtle sweetness, made without water or eggs—using only the natural moisture from seasoned kohlrabi and tofu.
Ingredients needed 2 servings
Recipe
Cooking tips
- It's essential to remove all moisture from the tofu so that the starch can properly bind the mixture without crumbling, even without flour or eggs.
- Grating kohlrabi by hand rather than blending it in a mixer helps prevent bitterness or sharpness—this method maximizes its natural sweetness.
- Using potato starch instead of flour or tempura coating ensures the characteristic crisp, chewy texture of potato starch when cooked.
Recommended for
- Those seeking gluten-free dishes that are light and savory without using flour or eggs.
- Individuals who enjoy a special side dish or appetizer with the subtle sweetness of kohlrabi and the chewy texture of starch.
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