Mung Bean Sprout and Egg Pancake recipe - ingredients, nutrition and when to eat it
Crisp mung bean sprouts are coated in beaten egg and pan-fried until golden. Mild and savory, this makes an easy side for a packed lunch or a light bite when…
Crisp mung bean sprouts are coated in beaten egg and pan-fried until golden. Mild and savory, this makes an easy side for a packed lunch or a light bite when you’re hungry.
Side dishes · 15 minutes to cook
Nutrition (per 176.5g serving): 212.2 kcal · protein 8.3g · carbohydrate 3.2g · fat 18.3g · sodium 913.4mg
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 the excess water from the sprouts so the pancake doesn’t turn soggy.
Tips: Make small portions so they’re easy to flip and cook evenly to the edges.
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Ingredients (1 serving)
- Mung bean sprouts — 100 g
- Egg — 1 pc
- Green onion — 10 g
- Salt — 0.5 tsp
- Cooking oil — 1 Tbsp