Soft King Oyster Mushroom Pajeon Patties
Utilize Leftover Tofu! Mild and Chewy King Oyster Mushroom Patties Recipe
Are you often left with half a block of tofu and unsure how to use it? Worry no more! This recipe makes it easy to create delicious King Oyster Mushroom patties that are wonderfully mild and tender. Adding some leftover vegetables transforms them into a nutritious and impressive dish. Let’s make these delightful patties together!
Main Ingredients- 1/2 block Tofu (approx. 200g)
- 1/2 pack King Oyster Mushrooms (approx. 100g)
- A little Carrot (approx. 20g)
- A little Green Onion (white parts mainly, approx. 10g)
Batter & Seasoning- 1 Tbsp Pancake Mix (Buchim Garu)
- 1 Tbsp Fried Flour (Twigim Garu)
- Pinch of Salt (adjust to taste)
- Pinch of Black Pepper
- A little Sesame Oil (for added aroma)
- 1 Tbsp Pancake Mix (Buchim Garu)
- 1 Tbsp Fried Flour (Twigim Garu)
- Pinch of Salt (adjust to taste)
- Pinch of Black Pepper
- A little Sesame Oil (for added aroma)
Cooking Instructions
Step 1
First, wrap the tofu in a clean kitchen towel or cheesecloth and press it with a heavy object to remove as much moisture as possible. Then, place it in a bowl and mash it finely with a fork or your hands. It’s important to mash it until smooth without any lumps.
Step 2
Trim the tough ends off the King Oyster Mushrooms, rinse them lightly under running water, and squeeze out excess moisture. If they are too large, tear them into thin strips or finely chop them. Finely mince the green onion and carrot as well. (If you have pre-minced carrots, you can thaw and use them for convenience.)
Step 3
Add the prepared King Oyster Mushrooms, green onion, and carrot to the mashed tofu. Then, add the pancake mix and fried flour to help bind the mixture, along with salt, pepper, and sesame oil for flavor. The ratio of flours is crucial for the patties’ texture, so feel free to adjust to your preference.
Step 4
Wearing disposable gloves, gently knead the mixture with your hands until it forms a cohesive dough. It should be firm enough to hold its shape without being too sticky or wet. Adjust the amount of flour if the mixture seems too moist due to the vegetables’ water content.
Step 5
Shape the dough into bite-sized patties, about 3-4 cm in diameter. Avoid making them too thick, as they might not cook through evenly. Heat a generous amount of cooking oil in a frying pan over low heat. Maintain a gentle heat throughout the cooking process.
Step 6
Place the shaped patties into the heated pan. Cook them slowly over low heat, flipping them occasionally until they turn a beautiful golden brown on both sides. Frying them gently will result in a crispier texture. Be mindful of the heat to prevent burning.
Step 7
Once the patties are nicely browned and cooked through, carefully remove them from the pan. Place them on a plate lined with paper towels to absorb any excess oil, ensuring a non-greasy, delicious result.
Step 8
Allow the patties to cool slightly on the paper towels. Then, arrange them attractively on a serving plate. While delicious when hot, they become chewier and even more delightful once they’ve cooled slightly. They make a fantastic snack for kids or an appetizer for adults!
