Mung Bean Sprout Pancake recipe - ingredients, nutrition and when to eat it
This simple Korean pancake is made by mixing mung bean sprouts into a savory pancake batter and pan-frying until golden.
This simple Korean pancake is made by mixing mung bean sprouts into a savory pancake batter and pan-frying until golden. It’s crisp and savory on the outside, with a fresh crunch inside, making it a lovely side for a rainy day or a light dinner.
Vegetables · 15 minutes to cook
Nutrition (per 254g serving): 327.2 kcal · protein 7.6g · carbohydrate 41.4g · fat 15g · sodium 759.8mg
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: Keep the pancake fairly thin to preserve the sprouts’ crunch.
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Ingredients (1 serving)
- Mung bean sprouts — 120 g
- Korean savory pancake mix — 50 g
- Water — 50 ml
- Green onion — 15 g
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp