IU's Yonduku Cheese Pancake
A low-calorie, savory-sweet late-night snack made by removing moisture from soft tofu, mixing it with starch, pan-frying until golden and crispy, then filling it generously with cheese and simmering in a soy sauce glaze.
Ingredients needed 1 servings
Recipe
Cooking tips
- If moisture isn’t properly removed from the soft tofu, both the outside and inside will remain soggy, preventing the desired crisp texture—moisture removal is the most critical step.
- To avoid burning or misshaping, never let the cheese touch the pan directly; always place it within the inner edge of the dough layer.
- Due to the nature of the starch dough, frequent flipping can cause tearing—only flip once the bottom is firmly crisp and solid.
- If there’s too much oil in the pan before adding the sauce, wipe away some oil first to ensure the sauce evenly penetrates the pancake without pooling.
Recommended for
- Those looking for a satisfying, hearty late-night snack with minimal calories.
- Fans of a crisp exterior paired with a soft, chewy interior of tofu and cheese.
- Home cooks wanting to try a unique and delicious tofu dish using basic pantry ingredients.
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Solo Cooking God's Enoki Cheese Pancake
- Sung Si-kyung's Cabbage Cheese Pancake
- Okjubu's Soybean Curd Cheese Rolls
- Okjubu's Cabbage Cheese Pan
- Striker Chef's Water Parsley Bulgogi Cheese Pancake
- Solo Cooking God's Shrimp and Soft Tofu Soup
- Yeo Kyung-ok's Silken Tofu Salad
- Aha Bujang's Silken Tofu Salad
- Sung Si-kyung's Diet Silken Tofu
- This Man's Cook Soy Sauce Marinade Tofu
