Kim Dae-seok's Tofu Potato Pancake

Cooking tips 💡

• Do not squeeze the tofu tightly in a cloth, as this removes valuable moisture and causes the mixture to become dry and clumpy. Always use the tofu after gently crushing it with the knife, keeping it slightly moist.
• The finer the potato shreds, the better they adhere to the tofu, minimizing breakage or bulging during frying and helping maintain the pancake’s shape.
• Using only fine, pure potato starch instead of flour or regular tempura batter allows the ingredients to blend harmoniously. The chewiness remains consistent even after cooling.
• If the pancakes are too thick, they won’t cook evenly or achieve crispness throughout. Gently press the edges while cooking to spread the mixture as thinly as possible for maximum crispiness.

Recommended for 🙋

• ⭐Those who prefer pure, light pancakes made solely from tofu and potatoes—without any flour or egg heaviness.
• ⭐Ideal as a light bite with a glass of makgeolli, where the sharp, spicy kick of green chili cuts through the richness, making it a refreshing and nutritious side dish.