Okara cutlets (Korean style)
2 servings
30 minutes
Okara cutlets (Korean style) are a culinary find that combines the traditions of Korean cuisine with the benefits of plant ingredients. Okara, a byproduct of soy milk, is used here as a base, giving the cutlets a tender texture and lightness. Vegetables, spices, and soy sauce create a rich, slightly spicy flavor with pleasant Eastern notes. This dish is perfect for a vegetarian diet and has a crispy crust reminiscent of classic meat cutlets. Fried in vegetable oil, they become golden and aromatic, pairing perfectly with rice, fresh vegetables or spicy sauces. In Korea, these cutlets are popular among health food enthusiasts as they are rich in protein and fiber while remaining easy to digest.
1
Chop all the vegetables finely.
2
Add crushed garlic, finely chopped onion, soy sauce, black pepper, ginger and salt to taste, water, one egg and mix everything well.
- Garlic: 3 cloves
- Spring onion: 30 g
- Soy sauce: 1 tablespoon
- Cracked black pepper: to taste
- Ground ginger: to taste
- Salt: to taste
- Water: 2 tablespoons
- Chicken egg: 1 piece
3
Add okara and starch to the mixture. Knead the filling.
- Okara (soy pulp): 200 g
- Starch: 1 tablespoon
4
Form small patties and fry in vegetable oil on both sides for 3-4 minutes.
