Herb Pancake with Chamnamul recipe - ingredients, nutrition and when to eat it
This thin Korean-style pancake lets you enjoy the fragrant chamnamul and crisp edges.
This thin Korean-style pancake lets you enjoy the fragrant chamnamul and crisp edges. It’s good with a light dip in soy sauce and makes a nice side dish when you want something simple with rice.
Vegetables · 15 minutes to cook
Nutrition (per 229g serving): 380.9 kcal · protein 8.5g · carbohydrate 53g · fat 15.2g · sodium 863.5mg
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: Shake off the water from the chamnamul well so the batter doesn’t get runny and the pancake is easy to cook thin.
Tips: After adding the batter to the pan, press and spread it thinly for crispier edges.
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Ingredients (1 serving)
- Chamnamul (Korean wild chervil) — 50 g
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp