Aralia Pancake with Soybean Paste recipe - ingredients, nutrition and when to eat it
A savory Korean pancake made by mixing spring aralia shoots into a doenjang or gochujang batter and pan-frying until golden.
A savory Korean pancake made by mixing spring aralia shoots into a doenjang or gochujang batter and pan-frying until golden. Their fresh aroma comes through the rich, salty flavor of the fermented paste. Serve it as a side dish or enjoy it as a light spring meal.
Side dishes · 20 minutes to cook
Nutrition (per 188g serving): 344.2 kcal · protein 7.8g · carbohydrate 41.8g · fat 15.2g · sodium 465.4mg
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: Squeeze the blanched aralia shoots well so they don’t make the batter watery.
Tips: Saltiness varies by brand of doenjang. Cook a small test pancake, taste it, and adjust the seasoning.
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Ingredients (1 serving)
- Aralia shoots — 60 g
- Flour — 50 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Water — 55 ml
- Cooking oil — 1 Tbsp