Mung Bean Sprout Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by coating mung bean sprouts in a light batter and pan-frying until golden.
This savory pancake is made by coating mung bean sprouts in a light batter and pan-frying until golden. It’s crisp around the edges and tender in the middle, with the sprouts’ fresh flavor coming through. Enjoy it as a light snack or as a side dish with a meal.
Vegetables · 15 minutes to cook
Nutrition (per 229.5g serving): 322 kcal · protein 7g · carbohydrate 40.5g · fat 14.9g · sodium 527.8mg
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 sprouts well so the batter doesn’t get watery and the edges turn crisp.
Tips: If a large pancake is hard to flip, make several smaller ones instead.
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Ingredients (1 serving)
- Mung bean sprouts — 120 g
- Korean pancake mix — 50 g
- Water — 45 ml
- Cooking oil — 1 Tbsp
- Salt — 0.5 g