Korean Blood Sausage and Garlic Chive Pancake recipe - ingredients, nutrition and when to eat it
This savory Korean pancake is made with blood sausage and garlic chives folded into a pancake mix batter, then pan-fried until golden.
This savory Korean pancake is made with blood sausage and garlic chives folded into a pancake mix batter, then pan-fried until golden. Chewy sausage and fragrant chives make it hearty and satisfying, perfect for a warm dinner or a quick plate on a hungry day.
Street food · 20 minutes to cook
Nutrition (per 264g serving): 494.4 kcal · protein 12.3g · carbohydrate 59g · fat 22.9g · sodium 791.5mg
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: Even if the blood sausage is already cooked, pan-fry it slowly over medium-low heat so the center of the pancake gets warm.
Tips: Spread the batter thinly for crisp edges while keeping the sausage pleasantly chewy.
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Ingredients (1 serving)
- Sundae (Korean blood sausage) — 100 g
- Garlic chives — 0.5 handful
- Korean pancake mix — 4 Tbsp
- Water — 4 Tbsp
- Egg — 0.5 pc
- Cooking oil — 1 Tbsp