Tofu and Korean Wild Chives Pancake (Dubu Dallae Jeon) with Special Dipping Sauce
How to Make Tofu Korean Wild Chives Pancake and Dill Sauce: A Seasonal Dill Dish
Korean wild chives (Dallae), with their distinct pungent and spicy flavor, are a representative spring vegetable alongside deodeok. While delicious in a sweet and sour seasoned dish, I’ve opted to make a Tofu Dallae Jeon (pancake) using this seasonal ingredient. I’m also including a recipe for a simple Dallaejang (seasoned dill sauce) that perfectly complements the pancake, transforming a plain tofu dish into something more exciting. Let’s make a Tofu Dallae Jeon that’s great as a main side dish!
For the Tofu Dallae Jeon
- 1 block (approx. 350g) firm tofu for pan-frying
- 1/4 bunch (approx. 40g) fresh Korean wild chives (dallae)
- 2 large eggs (or 3 small eggs)
- 3 Tbsp all-purpose flour (for coating)
- Pinch of fine salt (for tofu seasoning)
- 1/2 tsp mirin (to remove egg odor)
- Generous amount of cooking oil or perilla oil (for frying)
For the Special Dallaejang (Dipping Sauce)
- 1/4 bunch (approx. 50g) fresh Korean wild chives (dallae)
- 1/2 small red chili, minced
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp vinegar
- 1 Tbsp plum syrup or corn syrup
- 1/2 Tbsp toasted sesame seeds
- 1/2 tsp coarse gochugaru (Korean chili flakes)
- 1/4 bunch (approx. 50g) fresh Korean wild chives (dallae)
- 1/2 small red chili, minced
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp vinegar
- 1 Tbsp plum syrup or corn syrup
- 1/2 Tbsp toasted sesame seeds
- 1/2 tsp coarse gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, let’s prepare the Korean wild chives (dallae)! We’ll use about 1/4 bunch for this recipe. The remaining dallae will be used in a future post for another delicious dish. It’s important to wash the dallae thoroughly.
Step 2
Let’s go over how to prepare the dallae. Nowadays, they often come partially prepped, making washing much easier. However, some soil and debris might still be present, so a careful rinse is essential. Gently swirl the dallae in running water to clean it.
Step 3
Dirt can often accumulate around the white, root part of the dallae. Gently shake the chives while rinsing to wash away any soil. It’s also a good idea to peel off any dried outer layers from the roots.
Step 4
At the very tip of the roots, you might find a small ‘nub’ or stem. You can easily remove this by gently pressing it with your fingernail. Removing this will make the dallae even cleaner.
Step 5
Now, it’s time to prepare the tofu. Cut the block of firm tofu into bite-sized pieces. I cut it in half lengthwise, then cut each half into six pieces, creating bite-sized portions. You can adjust the size to your preference.
Step 6
Removing moisture from the tofu is key to preventing it from breaking apart while frying and achieving a lovely golden crust. Place the tofu pieces on paper towels and gently press down to absorb as much water as possible.
Step 7
Sprinkle the dried tofu pieces lightly with fine salt and let them sit for about 10 minutes. This process firms up the tofu, making it less likely to crumble during cooking, and also seasons it lightly.
Step 8
Finely chop about half of the washed and drained dallae. Chopping the dallae finely ensures it incorporates well into the pancake batter and the dipping sauce.
Step 9
Divide the finely chopped dallae into two small bowls. In one bowl, mix it with the minced red chili to create the ‘Dallaejang’ dipping sauce. The other bowl is for adding to the egg mixture.
Step 10
Whisk the 2 eggs in a bowl to create the egg wash. (If your eggs are small, you might want to use 3.) Add the finely chopped dallae to the egg mixture and stir.
Step 11
Add 1/2 teaspoon of mirin to the egg mixture. This is a helpful tip for those sensitive to the ‘eggy’ smell. Mirin helps to neutralize any potential egg odor, so the pancake tastes fresh even when cooled.
Step 12
Using a whisk or fork, beat the egg mixture until it’s smooth and well combined, with no lumps.
Step 13
Place 3 tablespoons of all-purpose flour into a plastic bag. Add the dried tofu pieces and shake the bag gently to coat each piece evenly with flour. Coating the tofu in a plastic bag prevents flour from scattering and ensures a neat preparation.
Step 14
The flour-coated tofu is now ready. We’re all set to make delicious pancakes!
Step 15
Dip the flour-coated tofu pieces into the prepared egg mixture, ensuring they are evenly coated on all sides.
Step 16
Heat a non-stick skillet over medium-low heat and add a generous amount of cooking oil or perilla oil. (Using perilla oil will add a nuttier flavor.) Carefully place the egg-coated tofu pieces into the hot oil and pan-fry gently over low heat until golden brown.
Step 17
Once one side is golden brown, flip the tofu pieces and cook the other side until equally golden. Ensure both sides are evenly cooked.
Step 18
And there you have it – a delicious Tofu Dallae Jeon is complete! Doesn’t it look appetizing?
Step 19
Now, let’s make the ‘Special Dallaejang’ to elevate the flavor of your Tofu Dallae Jeon. In a bowl, combine the finely chopped dallae and minced red chili. Add the sauce ingredients: 1 Tbsp vinegar, 1 Tbsp mirin, 1 Tbsp soy sauce, 1 Tbsp plum syrup (or corn syrup), 1/2 Tbsp toasted sesame seeds, and 1/2 tsp coarse gochugaru. Feel free to add minced garlic or chopped chili peppers according to your preference. If you plan to eat this as a rice topping, a dash of sesame oil would be wonderful.
Step 20
Mix all the ingredients well, and your flavorful, tangy Dallaejang is ready! Enjoy it with your Tofu Dallae Jeon.
