Gondre Rice Pancake recipe - ingredients, nutrition and when to eat it
This pancake is made by mixing gondre rice with egg and pan-frying it until the edges are golden brown.
This pancake is made by mixing gondre rice with egg and pan-frying it until the edges are golden brown. The rice’s savory flavor pairs with gondre’s delicate aroma, making it a simple and satisfying lunch or dinner using leftover rice.
Side dishes · 15 minutes to cook
Nutrition (per 275g serving): 503.5 kcal · protein 12.1g · carbohydrate 67g · fat 18.8g · sodium 405.5mg
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 rice is too soft, it can spread while frying, so divide the mixture into small portions rather than adding a large amount at once.
Tips: Flip the pancake only after the bottom is firmly cooked so it keeps its shape.
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Ingredients (1 serving)
- Gondre rice — 1 bowl
- Egg — 1 pc
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp