Korean Chili Pepper Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by stuffing Korean chili peppers with minced meat, dipping them in egg, and pan-frying until golden.
These savory pancakes are made by stuffing Korean chili peppers with minced meat, dipping them in egg, and pan-frying until golden. The rich egg coating pairs with the crisp peppers, making them a good fit for a rice meal or dinner spread.
Side dishes · 25 minutes to cook
Nutrition (per 192.7g serving): 323.3 kcal · protein 18.1g · carbohydrate 10.5g · fat 22.3g · sodium 264.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the inside of the peppers dry and dust them with flour so the meat and egg coating stick well.
Tips: Don't overfill them; spread the meat evenly inside each pepper so it cooks through without taking too long.
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Ingredients (1 serving)
- Crunchy green pepper — 2 pc
- Ground pork — 50 g
- Egg — 1 pc
- Flour — 1 Tbsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp