Shepherd’s Purse and Tofu Doenjang Pancake recipe - ingredients, nutrition and when to eat it
A springtime savory pancake made with shepherd’s purse and tofu, seasoned with doenjang and pan-fried until golden.
A springtime savory pancake made with shepherd’s purse and tofu, seasoned with doenjang and pan-fried until golden. Its gentle herbal aroma and soft center make it a lovely light side dish for a meal.
Vegetables · 20 minutes to cook
Nutrition (per 247g serving): 380.6 kcal · protein 17.3g · carbohydrate 28.9g · fat 21.9g · sodium 678.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the shepherd’s purse roots are thick, split them lengthwise once to make it easier to rinse away the dirt.
Tips: Doenjang varies in saltiness by brand. Start with just half a tablespoon, taste, and adjust.
Tips: Pressing out the tofu’s water keeps the batter from getting runny and makes it easier to shape.
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Ingredients (1 serving)
- Shepherd’s purse — 40 g
- Tofu — 100 g
- Doenjang — 0.5 Tbsp
- Korean pancake mix — 3 Tbsp
- Egg — 0.5 pc
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp