Burdock and Perilla Seed Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with finely shredded burdock and perilla seed powder, pan-fried until golden.
This savory pancake is made with finely shredded burdock and perilla seed powder, pan-fried until golden. Its crisp burdock and nutty perilla flavor make it a tasty side dish in fall or a snack when you’re feeling peckish.
Vegetables · 20 minutes to cook
Nutrition (per 148g serving): 236.4 kcal · protein 6.4g · carbohydrate 34.7g · fat 8.4g · sodium 217mg
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: Slice the burdock thinly so it cooks through quickly.
Tips: Use just enough batter to lightly coat the burdock so its flavor shines.
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Ingredients (1 serving)
- Burdock root — 60 g
- Perilla seed powder — 1 Tbsp
- Korean pancake mix — 3 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1 tsp