Spicy Gochujang Bean Sprout Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing bean sprouts and garlic chives into a gochujang batter, then pan-frying until golden.
This savory pancake is made by mixing bean sprouts and garlic chives into a gochujang batter, then pan-frying until golden. The crisp sprouts pair with a spicy, salty flavor, making it a nice rainy-day snack or light meal.
Vegetables · 20 minutes to cook
Nutrition (per 322g serving): 430.2 kcal · protein 12.1g · carbohydrate 58g · fat 16.6g · sodium 876.3mg
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: Mix just enough batter to lightly coat the bean sprouts so they stay crisp.
Tips: Spread each pancake thinly rather than making it too thick; it’ll be easier to flip.
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Ingredients (1 serving)
- Soybean sprouts — 100 g
- Chives — 30 g
- Korean pancake mix — 0.5 cup
- Gochujang (Korean chili paste) — 1 Tbsp
- Water — 0.5 cup
- Cooking oil — 1 Tbsp