Bean Sprout and Bulgogi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake combines bean sprouts and bulgogi-seasoned meat, with golden edges and a tender center.
This savory pancake combines bean sprouts and bulgogi-seasoned meat, with golden edges and a tender center. It’s a handy way to use up leftover ingredients and makes a great side dish for a quick lunch or dinner.
Side dishes · 20 minutes to cook
Nutrition (per 349g serving): 498.3 kcal · protein 29.5g · carbohydrate 37.6g · fat 24.5g · sodium 807mg
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: Drain the bean sprouts well so the batter doesn’t get watery and cooks evenly.
Tips: If the pancake is thick, lower the heat and cover the pan so it cooks through slowly.
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Ingredients (1 serving)
- Soybean sprouts — 100 g
- Lean beef — 80 g
- Korean pancake mix — 4 Tbsp
- Egg — 1 pc
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 tsp
- Scallions — 10 g
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp