Dubu-Gamja Jeon (Tofu & Potato Pancakes)
Crispy golden pancakes made from mashed tofu and grated potato — no flour needed. A clever Korean technique that's naturally gluten-free.
Why This Recipe Works
- Potato starch as natural binder replaces flour entirely — naturally gluten-free without specialty ingredients.
- Thoroughly pressed tofu ensures crispy pancakes instead of steamy, soggy ones.
- Small pancake size maximizes the crispy surface-to-soft-interior ratio.
- Simple soy dipping sauce with rice vinegar and gochugaru completes the flavor with minimal effort.
The Flour-Free Trick
Chef Kim's genius here is recognizing that grated potato releases enough starch to bind a pancake without any flour. This isn't a modern "gluten-free hack" — it's traditional Korean cooking wisdom. Korean grandmothers have been making gamja-jeon (pure potato pancakes) this way for generations; Chef Kim simply combined it with tofu for a higher-protein, more substantial result.
Dubu-Gamja Jeon (Tofu & Potato Pancakes)
🛒 Ingredients
- ✦1 block (14 oz) firm tofu
- ✦1 large potato, peeled and grated
- ✦1 egg
- ✦3 green onions, finely chopped
- ✦1 small carrot, finely diced
- ✦1 teaspoon salt
- ✦1/2 teaspoon black pepper
- ✦3 tablespoons vegetable oil for pan-frying
- ✦Soy dipping sauce: 2 tablespoons soy sauce + 1 tablespoon rice vinegar + 1 teaspoon gochugaru + 1 teaspoon sesame seeds
👨🍳 Instructions
01Step 1
Drain tofu and wrap in a clean kitchen towel. Press firmly to squeeze out as much water as possible — this takes 5 minutes of pressing.
02Step 2
Crumble the pressed tofu into a large bowl with your hands until it resembles coarse ricotta.
03Step 3
Grate the potato directly into the bowl. Squeeze the grated potato in your hands to remove excess starch water.
04Step 4
Add egg, green onions, carrot, salt, and pepper to the bowl. Mix thoroughly until a cohesive batter forms.
05Step 5
Heat vegetable oil in a large non-stick pan over medium heat. Scoop 1/4 cup portions of batter and flatten into 3-inch rounds.
06Step 6
Pan-fry for 3-4 minutes per side until golden brown and crispy on both sides.
07Step 7
Mix the dipping sauce ingredients. Serve pancakes hot with the soy dipping sauce.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Firm tofu...
Use Extra-firm tofu
Less pressing needed — already drier. Crumbles more easily.
Instead of Potato...
Use Sweet potato
Slightly sweeter result, equally good binding power
Instead of Egg...
Use 2 tablespoons cornstarch slurry
For egg-free version — add 2 tablespoons cornstarch mixed with 2 tablespoons water
🧊 Storage & Reheating
In the Fridge
Store cooked pancakes for 2-3 days. They lose crispness but reheat well.
In the Freezer
Freeze cooked pancakes layered with parchment for up to 1 month.
Reheating Rules
Re-crisp in a dry pan over medium heat for 2 minutes per side. Or air-fry at 375°F for 5 minutes.
❓ Frequently Asked Questions
Why do my tofu pancakes fall apart?
Two common causes: too much water in the tofu (press harder and longer), or the potato wasn't grated finely enough (the starch needs to be released). The potato starch is the glue — without it, the batter won't hold.
Can I make these without potato?
Yes, but you'll need a substitute binder. Use 2-3 tablespoons of flour or cornstarch. The potato is what makes Chef Kim's version naturally gluten-free and gives the distinctive crispy edge.
The Science of
Dubu-Gamja Jeon (Tofu & Potato Pancakes)
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