Korean Tofu and Pork Meat Pancake

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These savory Korean meat pancakes blend ground pork, crumbled tofu, and fresh vegetables into golden, tender patties pan-fried until crisp on the outside. Served with a tangy soy-chili dipping sauce, they work beautifully as an appetizer or a hearty main with steamed rice.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 30 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 3 gSugar
• 32 gProtein
• 980 mgSodium
• 620 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the meat base

• 1 lb (450 g) ground pork
• 7 oz (200 g) firm tofu, drained and crumbled
• 1 large egg
• 3 tbsp all-purpose flour

For the vegetables and aromatics

• 1 medium onion, finely chopped
• 1 medium carrot, finely grated
• 3 green onions, finely sliced
• 3 cloves garlic, minced

For the seasonings

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For frying and dipping sauce

• 3 tbsp vegetable oil, for frying
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp gochugaru (Korean chili flakes)
• 1 tsp toasted sesame oil
• 1 green onion, finely sliced

Directions

1. In a large bowl, combine the ground pork, crumbled tofu, egg, and flour with the chopped onion, grated carrot, green onions, garlic, soy sauce, sesame oil, salt, and pepper. Mix thoroughly with your hands or a wooden spoon until the mixture is cohesive and slightly sticky.
2. Shape the mixture into 12-14 patties, each about 3 inches across and 1/2 inch thick, pressing gently so they hold together without being compacted.
3. Heat 1 1/2 tablespoons of vegetable oil in a large non-stick skillet over medium heat until shimmering.
4. Add half the patties in a single layer and cook for 4-5 minutes per side, until deeply golden brown and cooked through; adjust heat if browning too fast.
5. Transfer cooked patties to a paper-towel-lined plate and repeat with the remaining patties, adding more oil as needed.
6. Meanwhile, whisk the soy sauce, rice vinegar, gochugaru, sesame oil, and sliced green onion together in a small bowl for the dipping sauce.
7. Serve the pancakes hot with the dipping sauce on the side, alongside rice and kimchi if desired.

Cook’s Notes

• Press the tofu in paper towels for 10 minutes before crumbling to prevent soggy patties.
• For extra-crispy edges, lightly dust each patty with cornstarch before frying.
• Mix gently just until combined; overmixing will make the pancakes dense.
• Ground chicken or a pork-beef blend both work well in place of all pork.
• Leftover patties reheat nicely in a dry skillet over medium heat for 2-3 minutes per side.

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