Flounder and Mugwort Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake brings together the fragrant flavor of spring mugwort and the mild taste of flounder.
This savory pancake brings together the fragrant flavor of spring mugwort and the mild taste of flounder. It’s golden on the outside and tender inside, making it a lovely side dish for lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 271.3g serving): 382.6 kcal · protein 30.5g · carbohydrate 29.1g · fat 15.3g · sodium 722.7mg
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 flounder dry so the batter doesn’t become watery and the pancake holds together well.
Tips: Mugwort loses some of its aroma when overcooked, so cook the pancake soon after adding it to the batter.
Tips: Keep the heat at medium, as heat that is too high can burn the outside.
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Ingredients (1 serving)
- Flounder fillet — 100 g
- Mugwort — 30 g
- Korean pancake mix — 35 g
- Egg — 1 pc
- Water — 45 ml
- Cooking oil — 10 g
- Salt — 1 g
- Ground black pepper — 0.3 g