Pork and Bean Sprout Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing bean sprouts and pork into an egg and pancake-mix batter, then pan-frying until golden.
This savory pancake is made by mixing bean sprouts and pork into an egg and pancake-mix batter, then pan-frying until golden. It’s crisp and nutty on the outside, with crunchy bean sprouts and savory pork inside. Serve it as a side dish with rice or as an easy dinner on a rainy day.
Side dishes · 20 minutes to cook
Nutrition (per 244g serving): 400.9 kcal · protein 18.8g · carbohydrate 33.3g · fat 20.7g · sodium 341.3mg
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: Leave the bean sprouts fairly long to keep their crunch in every bite.
Tips: If the batter is too thick, add water a tablespoon at a time; if it’s too thin, add a little more pancake mix.
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Ingredients (1 serving)
- Soybean sprouts — 1 handful
- Ground pork — 40 g
- Egg — 0.5 pc
- Korean pancake mix — 4 Tbsp
- Water — 3 Tbsp
- Green onion — 0.3 pc
- Cooking oil — 1 Tbsp