Gondre Pancake (Korean wild herb pancake) recipe - ingredients, nutrition and when to eat it
This savory pancake is made with plenty of blanched gondre mixed into the batter. The nutty aroma of perilla oil pairs beautifully with the earthy flavor of…
This savory pancake is made with plenty of blanched gondre mixed into the batter. The nutty aroma of perilla oil pairs beautifully with the earthy flavor of gondre, making it a light spring lunch or dinner side dish.
Vegetables · 20 minutes to cook
Nutrition (per 298g serving): 407.7 kcal · protein 16g · carbohydrate 51g · fat 15.8g · sodium 1135.4mg
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 gondre thoroughly so the batter doesn't become watery.
Tips: Spread the pancake thin rather than making it too thick, so the gondre aroma and crisp edges come through.
Tips: Perilla oil loses its aroma easily over high heat, so cook it slowly over medium heat.
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Ingredients (1 serving)
- Blanched gondre greens — 80 g
- Korean pancake mix — 60 g
- Egg — 1 pc
- Water — 90 ml
- Perilla oil — 1 Tbsp
- Soy sauce — 0.5 Tbsp