Photo: Korea Ministry of Food and Drug Safety

Colorful Hwajeon and Anchovy Tofu Jeon

Name: Colorful Hwajeon and Anchovy Tofu Jeon
Cuisine: South Korea
Ingredients: 15 g Glutinous rice flour; 5 g Baby beets; 5 g Spinach; 10 g Tofu; 5 g Small dried anchovies; 10 g Edible flowers; 10 g Garland chrysanthemum (ssukgat); 10 g Korean pancake mix; 20 g Honey

알록달록화전, 멸치두부전

Side dish

Side dishesCourse

148kcal · per serving

Not spicySpice

No pork

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Recipe

Colorful Hwajeon and Anchovy Tofu Jeon

Not spicyNo porkNo meat or alcoholContains: gluten, soy, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Glutinous rice flour찹쌀가루
15 g
Baby beets알비트
5 g
Spinach시금치
5 g
Tofu두부
10 g
Small dried anchovies잔멸치
↔ No Small dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
5 g
Edible flowers식용꽃
10 g
Garland chrysanthemum (ssukgat)쑥갓
10 g
Korean pancake mix부침가루
10 g
Honey꿀
20 g

Nutrition per serving

148kcal

24.31gCarbs

4.67gProtein

3.55gFat

86.13mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Lightly grill the tofu and remove the moisture, and stir-fry the anchovies with sugar.
Add a little water to the baby beets and the spinach and blend each in a blender.
Knead the glutinous rice flour with the beet and spinach juices.
Mash the tofu, add it with the stir-fried anchovies to the pancake mix, and knead.
Wash the edible flowers and garland chrysanthemum and remove the moisture.
Pan-fry steps 3 and 4 separately in a pan, decorate with the edible flowers and garland chrysanthemum, and serve with honey.

💡 TipThe anchovies season the jeon without any salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.