Ingredients

• Ingredients 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 of Water Cooking oil for pancake 1 Tbsp Perilla seed oil 1 Tbsp Soybean Oil

Preparation

• Preparation Wash the Korean mint leaves and remove any excess water. Cut the mint leaves vertically into 0.3cm strips. Parboil the tofu in boiling salt water, then rinse in cold water. Gently “mash” or crumble the tofu into small pieces with your hands. To remove excess water, wrap the mashed tofu into a layer of hemp cloth and wring it, squeezing out the water. Next, prepare a batter using the flour, red chilli paste and bean paste, adding water until it achieves the desired consistency. The ingredients should be fully combined but still thick, not pourable. Add the Korean mint leaves and tofu to the batter. Shape the batter into 5cm pancakes (about 1cm thick) and fry in the oil until cooked. Flip them over to cook on both sides.