Mung Bean Sprout Pancake recipe - ingredients, nutrition and when to eat it
This side dish is made by mixing mung bean sprouts with egg and Korean pancake mix, then pan-frying until golden.
This side dish is made by mixing mung bean sprouts with egg and Korean pancake mix, then pan-frying until golden. The edges are savory while the sprouts keep the center crisp, making it a good side for rice or a simple meal.
Side dishes · 15 minutes to cook
Nutrition (per 236.5g serving): 381.9 kcal · protein 15.2g · carbohydrate 34g · fat 20g · sodium 1196.4mg
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: Shake off excess moisture from the sprouts so the batter doesn't get too runny.
Tips: Making small, bite-size pancakes makes them easier to flip and gives them crispier edges.
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Ingredients (1 serving)
- Bean sprouts — 100 g
- Korean pancake mix — 4 Tbsp
- Egg — 1 pc
- Cooking oil — 1 Tbsp
- Water — 2 Tbsp
- Salt — 0.5 tsp