Yam, Tofu, and Squid Pancakes (Ma Dubu Ojingeo-jeon)

Photo: Korea Ministry of Food and Drug Safety

Yam, Tofu, and Squid Pancakes (Ma Dubu Ojingeo-jeon)

Name: Yam, Tofu, and Squid Pancakes (Ma Dubu Ojingeo-jeon)
Cuisine: South Korea
Ingredients: 60 g tofu; 60 g Korean yam (ma); 3.5 g dried shiitake mushrooms; 6 g squid; 0.2 g salt; 0.1 g ground black pepper; 0.8 g starch; 4.8 g cooking oil; 0.5 g red chili pepper; 1.5 g cooking wine (josulsul); 0.5 g sugar; 0.5 g vinegar

마 두부 오징어전

Side dish · Grilled

Side dishesCourse

173kcal · per serving

1/5Spice

No porkGluten-free

Jump to recipe ↓

Recipe

Yam, Tofu, and Squid Pancakes (Ma Dubu Ojingeo-jeon)

🌶 Spicy 1/5No porkNo meat or alcoholGluten-freeContains: soy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

tofu두부
60 g
Korean yam (ma)마
60 g
dried shiitake mushrooms표고버섯마른것
3.5 g
squid오징어
6 g
salt소금
0.2 g
ground black pepper후춧가루
0.1 g
starch녹말
0.8 g
cooking oil식용유
4.8 g
red chili pepper홍고추
0.5 g
cooking wine (josulsul)조미술
1.5 g
sugar설탕
0.5 g
vinegar식초
0.5 g

Nutrition per serving

173kcal

16.8gCarbs

10.6gProtein

8.8gFat

159mgSodium

Steps

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

Wrap the tofu in a cotton cloth and mash it.
Peel the yam and grate it.
Chop the red chili pepper, soak the shiitake mushrooms in water and chop finely, and clean the squid and chop finely too.
Mix the tofu, yam, and chopped ingredients together and season with salt and black pepper.
Scoop the batter by the spoonful and pan-fry in an oiled pan until golden.
Mix the ingredients to make a seasoned dipping sauce and serve alongside.

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.