This spicy tofu pancake is a delicious vegan Korean recipe.
If you prefer a milder flavour, replace the Korean mint leaves with coriander leaves or other mint leaves. Use soybean or vegetable oil if you do not have any perilla oil.
Prep time: 15 minutes
Cooking time: 10 minutes
30g Korean mint leaves
5 tbsp flour
1.5 tbsp Korean red chilli paste (Gochujang)
0.5 tbsp Korean fermented bean paste (Doenjang)
½ cup water
Cooking oil for pancake:
1 tbsp perilla seed oil
1 tbsp soybean oil
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