Ingredients with Measurements:
- 2 cups soybean sprouts, washed and drained
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 1/4 cup scallions, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, water, egg, salt, and black pepper until smooth.
2. Add the soybean sprouts and scallions to the batter and mix well.
3. Heat a non-stick skillet over medium-high heat and add the vegetable oil.
4. Spoon the batter onto the skillet, making small pancakes about 3 inches in diameter.
5. Cook for 2-3 minutes on each side, until golden brown and crispy.
6. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 small pancakes
Nutritional information:
Calories: 90
Fat: 5g
Carbohydrates: 9g
Protein: 3g
Sodium: 150mg
Fiber: 1g
Substitutions for ingredients:
- Soybean sprouts can be substituted with mung bean sprouts or chopped vegetables such as zucchini or carrots.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
- Scallions can be substituted with chopped onions or garlic.
Variations:
- Add chopped shrimp or pork to the batter for a heartier pancake.
- Top with a fried egg or serve with a dipping sauce made with soy sauce, vinegar, and chili flakes.
Tips and tricks:
- Make sure to drain the soybean sprouts well to prevent the batter from becoming too watery.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Serve immediately for the crispiest texture.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a toaster oven or oven at 350°F for 5-7 minutes until heated through and crispy.
Presentation ideas:
Serve the pancakes on a platter with a sprinkle of chopped scallions and a drizzle of soy sauce.
Garnishes:
Chopped scallions, sesame seeds, and a drizzle of sesame oil.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, Korean-style spinach, or stir-fried vegetables.
Troubleshooting advice:
- If the batter is too thick, add a little more water.
- If the pancakes are not crispy enough, increase the heat and cook for a little longer.
Food safety advice:
Make sure to wash the soybean sprouts thoroughly before using them in the recipe.
Food history:
Kongnamul Jeon is a popular Korean dish that is often served as a side dish or snack. It is made with soybean sprouts, which are a common ingredient in Korean cuisine.
Flavor profiles:
Savory, crispy, and slightly nutty.
Serving suggestions:
Serve as an appetizer or side dish with a Korean-style meal.
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Region: Korean