FusionPancake / frittata

Gochugaru Rösti Jeon

A Swiss-Korean rösti-jeon hybrid: crisp grated potato pancake with gochugaru, spring onion, spicy miso-soy tofu bits, cucumber-cabbage crunch and a soy-vinegar dipping sauce.

Eat nowHeartyContains gluten, sesame, soy
Hands-on29 minTotal time43 minEnergy774 kcalProtein37g
Recipe details
Kitchen project

Equipment: Hob, Grater

Keep chilled after cooking

Gochugaru Rösti Jeon
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Tofu bits

Crunch

Dip

Finish

Now we make

Method

29 min hands-on 43 min altogether
  1. 1
    Press 160g crumbled firm tofu under a heavy pan for 15 minutes, then pat dry
    🖐 1 min💤 15 min unattended
  2. 2
    Toast 8g sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant; let it cool before using
    🖐 3 min
  3. 3
    Cut 100g cucumber into thin matchsticks. Toss cucumber and 45g finely shredded red cabbage with 12ml rice vinegar, 8ml lime juice and a pinch of salt. Leave to soften slightly while the rösti cooks, keeping the crunch fresh rather than fully pickled
    🖐 3 min
  4. 4
    Stir 10g white miso paste, 5ml soy sauce, 3ml maple syrup, ¼ tsp gochugaru or mild chilli flakes and 1 teaspoon water into a loose paste. Cook firm tofu in a dry non-stick pan for 3-4 minutes, then add the paste and cook until the tofu bits are dark, savoury and mostly dry
    🖐 6 min
  5. 5
    Peel and coarsely grate 220g floury potato, then squeeze it very hard in a clean tea towel until almost dry. Mix with 2 finely sliced spring onion, 25g chickpea flour, 10g cornstarch, ¾ tsp gochugaru or mild chilli flakes, 4ml sesame oil and 1 pinch salt until the potato is lightly coated rather than batter-heavy
    🖐 6 min
  6. 6
    Heat 6ml olive oil in a small heavy frying pan. Press the potato mixture into one thin pancake, flattening the edges firmly. Cook 6-7 minutes without moving it until the underside is deeply golden, then flip and cook 5-6 minutes more until crisp outside and tender in the centre
    🖐 7 min💤 5 min unattended
  7. 7
    Stir 10ml soy sauce, 10ml rice vinegar and 2.5ml maple syrup into a sharp dipping sauce. Slide the rösti jeon onto a plate, top with the spicy tofu bits, quick crunch, sesame seeds and ½ finely sliced spring onion, then dip pieces into the sauce as you eat
    🖐 3 min

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Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

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Nutrition summary

At a glance

Higher inVitamin KPhosphorusCalcium
Lower inVitamin AVitamin ECholine

Worth noticing: Sodium uses more than half of the daily limit in this portion.

Calories

774kcal

37%
Top contributors
Firm Tofu · 32%Potato · 23%Chickpea Flour · 11%
19% cal

Protein

36.6g

58%
Top contributors
Firm Tofu · 55%Chickpea Flour · 15%Potato · 10%
43% cal

Carbs

83.6g

Top contributors
Potato · 46%Chickpea Flour · 15%Cornstarch · 9%
38% cal

Fat

32.6g

47%
Top contributors
Firm Tofu · 49%Olive Oil · 17%Sesame Oil · 12%

Small numbers, big impact

Everyday essentials

Fibre12.89g
44%
Top contributors
Potato · 34%Chickpea Flour · 21%Spring Onion · 8%
Vitamin B120.01μg
0%
Top contributors
Miso Paste · 100%
Vitamin D0.00μg
0%
Iodine0.00μg
0%
Iron9.55mg
53%
Top contributors
Firm Tofu · 46%Chickpea Flour · 13%Sesame Seeds · 12%
Zinc5.49mg
50%
Top contributors
Firm Tofu · 48%Chickpea Flour · 13%Sesame Seeds · 11%
Calcium741.48mg
74%
Top contributors
Firm Tofu · 74%Sesame Seeds · 11%Spring Onion · 4%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) →
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