Water Parsley and Pork Belly Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing water parsley and pork belly into a Korean pancake mix and pan-frying until golden.
This savory pancake is made by mixing water parsley and pork belly into a Korean pancake mix and pan-frying until golden. The fresh aroma of water parsley comes through alongside the pork’s rich flavor. Serve it with a meal or enjoy it with makgeolli on a relaxed evening.
Side dishes · 20 minutes to cook
Nutrition (per 214g serving): 501.3 kcal · protein 13g · carbohydrate 31.6g · fat 34.7g · sodium 327.2mg
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: Keep the batter thick and cook it right away, before the water parsley releases moisture, so the pancake holds its shape.
Tips: If the pancake is thick, the pork belly will take longer to cook, so spread it thin and pan-fry over medium heat.
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Ingredients (1 serving)
- Water Parsley — 1 handful
- Pork Belly — 60 g
- Korean Pancake Mix — 4 Tbsp
- Water — 4 Tbsp
- Cooking Oil — 1 Tbsp