Ingredients
Contains: Gluten, Egg, Soy, Fish, Crustaceans, Sesame
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 431.9
- total 1727.6
- Protein
- 22.5 g
- total 90 g
- Carbs
- 51.7 g
- total 206.9 g
- Fat
- 16.7 g
- total 66.7 g
Estimated · based on 12 of 12 ingredients
Method
- 1
- split mung beans300 g
- bean sprouts150 g
- water1 dl
Blend the mung bean batter — Drain the soaked mung beans and blend with the water until you have a thick, slightly grainy batter.
- 2
- bean sprouts150 g
- kimchi100 g
- spring onion2
- egg1
- salt1 tsp
- black pepper½ tsp
Mix in the fillings — Stir in the bean sprouts, kimchi, scallions, egg, salt, and pepper until evenly combined.
- 3
- vegetable oil4 tbsp
Fry the pancakes — Heat oil in a pan over medium heat and ladle in portions of batter, flattening into rounds. Fry for about 4 minutes per side until golden and crisp.
- 4
- soy sauce3 tbsp
- rice vinegar1 tbsp
- sesame seeds1 tsp
Make the dipping sauce — Drain briefly on paper towels, mix the soy sauce, rice vinegar, and sesame seeds into a dipping sauce, and serve hot.
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