Tofu Jeon (Korean Pancake)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Make the dipping sauce: finely mince the green onion and combine with soy sauce, vinegar, sugar, gochujang, sesame seeds, and sesame oil, stirring well until the gochujang is completely blended.
   ▶ ≈1:47
2. 2
   Prepare all the vegetables and meat: cut the chives into approximately 3cm pieces, split the green onion lengthwise then slice thinly on the diagonal, julienne the peeled carrot, and season the minced pork with salt and pepper.
   ▶ ≈2:33
3. 3
   Make the batter: pour the tofu into a bowl and mix with a whisk until smooth, add the egg and mix well, stir in the chicken stock powder, then add the prepared vegetables, pork, and potato starch, mixing thoroughly to ensure the meat is evenly distributed.
   ▶ ≈3:39
4. 4
   Pour sesame oil into a frying pan and heat over medium heat for about 30 seconds, add all the batter and spread evenly, reduce to low heat, cover with a lid, and steam-fry for approximately 5 minutes.
   ▶ ≈4:36
5. 5
   Uncover and check the browning; if the color is still light, increase heat to medium and cook until nicely browned, about 1 minute.
   ▶ ≈5:30
6. 6
   Turn off the heat, use the lid to help flip the pancake by sliding it onto the lid and then inverting it back into the pan to prevent it from breaking.
   ▶ ≈5:57
7. 7
   Turn the heat back on to low, press a plate against the top for contact, and cook the other side for about 3 minutes until also nicely browned, checking that the interior is fully cooked through.
   ▶ ≈6:19
8. 8
   Cut the jeon into bite-sized pieces, transfer to a serving plate, and serve with the dipping sauce.
   ▶ ≈6:53