Perilla Radish Pancake recipe - ingredients, nutrition and when to eat it
This savory Korean pancake is made with tender-cooked radish and perilla seed powder, then pan-fried until golden.
This savory Korean pancake is made with tender-cooked radish and perilla seed powder, then pan-fried until golden. Its mild, nutty flavor makes it a good winter side dish and an easy addition to a warm meal.
Vegetables · 25 minutes to cook
Nutrition (per 224.5g serving): 367.9 kcal · protein 8.2g · carbohydrate 41.9g · fat 19.3g · sodium 472.1mg
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: If the cooked radish is too wet, the batter will be runny, so drain off any liquid that collects in the pan after stir-frying.
Tips: Make small pancakes to make them easier to flip and help them brown evenly.
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Ingredients (1 serving)
- Daikon radish — 150 g
- Ground perilla seeds — 2 Tbsp
- Korean pancake mix — 4 Tbsp
- Green onion — 0.3 pc
- Salt — 0.1 tsp
- Cooking oil — 1 Tbsp