Korean Pepper Leaf Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by coating tender Korean pepper leaves in Korean pancake mix and beaten egg, then pan-frying them until golden.
These savory pancakes are made by coating tender Korean pepper leaves in Korean pancake mix and beaten egg, then pan-frying them until golden. Their fresh, leafy aroma pairs with crisp edges, making them a good side dish with rice or a simple evening snack.
Side dishes · 15 minutes to cook
Nutrition (per 162.5g serving): 210.8 kcal · protein 9.1g · carbohydrate 27.2g · fat 7.7g · sodium 649.7mg
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: Shake the water off the pepper leaves well so the batter doesn’t get too thin and coats them evenly.
Tips: Fry the leaves whole rather than chopping them to preserve their aroma and texture.
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Ingredients (1 serving)
- Korean Pepper Leaves — 50 g
- Korean Pancake Mix — 3 Tbsp
- Egg — 0.5 pc
- Water — 3 Tbsp
- Cooking Oil — 1 tsp
- Soy Sauce — 1 tsp
- Vinegar — 0.5 tsp