Soybean Pulp Pancake recipe - ingredients, nutrition and when to eat it
A home-style side dish made by mixing soybean pulp with vegetables and egg, then pan-frying it until golden.
A home-style side dish made by mixing soybean pulp with vegetables and egg, then pan-frying it until golden. Its mild, fluffy texture pairs well with warm rice for lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 314g serving): 342.5 kcal · protein 18.5g · carbohydrate 27.8g · fat 17.4g · sodium 493mg
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: The moisture level of soybean pulp varies by product, so add water gradually rather than all at once.
Tips: Keep the pancakes thin and small, as thick batter takes longer to cook through.
Tips: Heat the pan well, then reduce to medium-low heat so the outside browns while the inside stays fluffy.
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Ingredients (1 serving)
- Soybean pulp — 150 g
- Egg — 1 pc
- Zucchini — 40 g
- Onion — 30 g
- Garlic chives — 15 g
- Flour — 20 g
- Salt — 1 tsp
- Cooking oil — 8 g