Pan-Fried Courgette, Mushroom and Tofu

Name: Pan-Fried Courgette, Mushroom and Tofu (Hobak Buchim, Beoseot Buchim, Dubu Buchim)
Cuisine: Korean
Ingredients: 60 g (2¼ oz) plain flour; 3 large eggs, beaten; 12 shiitake mushrooms, destemmed; 200 g (7 oz) firm tofu, drained, cut into 1 cm (½ in) slices, and dried between two layers of kitchen paper; 200 g (7 oz) firm tofu, drained, cut into 1 cm (½ in) slices, and dried between two layers of kitchen paper; 1 small courgette, cut into 1 cm (½ in) slices; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; Vegetable oil, for frying; 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle (optional); 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle (optional); Handful of fresh chives, cut into 2.5-5 cm (1-2 in) pieces (optional); Pancake Dipping Sauce, to serve

Hobak Buchim, Beoseot Buchim, Dubu Buchim

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

These simple fried bites are quick, easy and inexpensive to make. They’re great as a snack for kids or to serve to friends as a nibble with beer.

Ingredients

60 g (2¼ oz) plain flour
3 large eggs, beaten

Asia
Korea
Snack
Vegetarian

Method

PUT THE FLOUR and beaten eggs into separate wide, shallow bowls. Spread the mushrooms, tofu and courgette out in a single layer on a baking sheet. Season lightly with salt and pepper and set aside for about 5 minutes so the seasonings soak in a bit. Lightly dredge the mushrooms, tofu and courgette in the flour, tapping off any excess.

In a large non-stick frying pan, heat 2 table