Sweet Potato Stem and Perilla Pancake recipe - ingredients, nutrition and when to eat it
A summery Korean pancake made by coating sweet potato stems with perilla seed powder and batter, then pan-frying until golden.
A summery Korean pancake made by coating sweet potato stems with perilla seed powder and batter, then pan-frying until golden. The stems are crisp and the perilla has a nutty flavor, making it a lovely side dish for a rainy day or a simple dinner.
Vegetables · 25 minutes to cook
Nutrition (per 226.5g serving): 352.5 kcal · protein 7.6g · carbohydrate 38.1g · fat 19g · sodium 453.6mg
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 sweet potato stems well so they don’t water down the batter and the pancake cooks evenly.
Tips: Spread the batter thinly for crisp edges.
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Ingredients (1 serving)
- Sweet potato stems — 100 g
- Perilla seed powder — 2 Tbsp
- Korean pancake mix — 4 Tbsp
- Water — 4 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp