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Vegetarian, East Asian

Korean Tofu Pancakes with Rice and Kimchi

Korean tofu pancakes, or dubu jeon, are tofu slices coated in egg and pan fried until golden, served with rice and kimchi. This easy recipe takes 30 minutes for 4 people, at €2.30 per person. The key is drying the tofu well before flouring it, so the egg clings and forms a thin golden crust.

Tonight, dubu jeon, tofu slices coated in egg and pan fried golden like in Korea, served with rice and kimchi.

Korean Tofu Pancakes with Rice and Kimchi
Total time
30 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

Firm tofu sliced, dipped in beaten egg, and pan fried takes on a surprising texture, crisp at the edges, soft inside, almost puffed right out of the pan. Kimchi brings the tang and heat that wake everything up, while plain rice softens the whole bite. It's a simple dish, but a nice change from the usual stir fried tofu.

This is a great weeknight recipe, quick to pull together with ingredients you likely already keep on hand. Kids tend to like the golden coating and the mild egg flavor, and you can serve the kimchi on the side for anyone sensitive to spice. Mon Chou suggests it as an easy way to mix up vegetarian dinners without losing that warm, comforting feeling.

The ingredients

4 people

Fruits and vegetables

  • Firm tofu 2 blocks of 300 g
  • Kimchi 200 g
  • Scallions 2

Dairy

  • Eggs 3

Pantry

  • Flouroften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Soy sauceoften in the pantry 3 tbsp
  • Chili flakesoften in the pantry 1 tsp
  • Rice vinegaroften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 5 tbsp

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Cook the rice. 12 min

    Keep it covered, it stays warm while you make the pancakes.

  2. Cut the tofu into 1 cm slices, pat them dry well with paper towels, and season lightly with salt.

    Ten minutes between two kitchen towels helps draw out the moisture.

  3. Mix the soy sauce, vinegar, chili flakes, and chopped scallions to make the dipping sauce.

    Add a pinch of sugar if the chili flakes taste too sharp.

  4. Coat each tofu slice in flour, dip it in beaten egg, and pan fry until golden on both sides. 10 min

    Cook over medium heat, if it's too hot the egg browns but stays undercooked.

  5. Serve the pancakes hot with the rice, kimchi, and dipping sauce.

    Eat them right away, the egg is slightly puffed straight out of the pan.

Our tips to get it right

  • Use genuinely firm tofu, not silken, or the slices will fall apart while cooking.
  • Beat the eggs with a pinch of salt, it loosens them up and helps the coating stick better.
  • Cook in two batches if your pan is small, the slices need room to brown without touching.

The variations

  • Swap the firm tofu for smoked tofu, the smoky note works well with the vinegared soy sauce.
  • For a spicier version, stir a spoonful of gochujang into the dipping sauce.
  • For kids who don't like heat, serve the kimchi on the side and skip the chili flakes in the sauce.

What to serve it with

  • Plain steamed rice
  • Extra kimchi on the table
  • Green tea or lemon water

Storage

Cooked pancakes keep for 2 days in the refrigerator in a sealed container, though they lose their puffed texture. Reheat them in a pan over low heat rather than in the microwave to bring back some crispness. Freezing isn't recommended, cooked egg doesn't hold up well to freezing and thawing.

Questions about this dish

Can I use silken tofu instead of firm tofu?

No, silken tofu is too delicate and falls apart during cooking. Firm tofu holds its shape once sliced and coated, which is key for these pancakes to work.

Can I make the sauce ahead of time?

Yes, the sauce can be made several hours ahead and kept in the refrigerator. It actually develops a bit more flavor as it sits.

Why does my tofu release water while cooking?

It likely wasn't dried enough before flouring. Ten minutes between two kitchen towels is usually enough to pull out the excess moisture.

Is kimchi essential to this dish?

It provides the tang and heat that balance the tofu and rice, and it's a staple pairing in Korea. You can use less for young children, but leaving it out changes the dish quite a bit.

How long does it take to make Korean tofu pancakes with rice and kimchi?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Korean tofu pancakes with rice and kimchi?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Korean tofu pancakes with rice and kimchi cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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