Korean Bean Sprout Pancake
Quick answer
Kongnamul-jeon is a Korean bean sprout pancake made by folding blanched soybean sprouts and sliced green onion into a thin batter of Korean pancake mix, water, and salt...
What makes this special
- Kongnamul-jeon highlights the contrast between nutty bean heads and crisp soybean sprout stems.
- Nutty bean heads and crisp stems coexist in a single pancake
- Thorough draining keeps the batter firm and both sides properly crisped
Key ingredients
Core cooking flow
- 1 Rinse 300 g bean sprouts, then blanch them in boiling water for about 1 minute.
- 2 Combine 100 g pancake mix, 120 ml water, and 0.4 teaspoon salt until no dry lumps remain.
- 3 Add the drained sprouts and 30 g sliced green onion to the batter.
Kongnamul-jeon is a Korean bean sprout pancake made by folding blanched soybean sprouts and sliced green onion into a thin batter of Korean pancake mix, water, and salt, then pan-frying until both sides turn golden. The sprout heads turn nutty and soft when cooked while the stems retain their crunch, creating a contrast of textures within a single pancake. Draining the sprouts thoroughly before mixing is essential-any residual water thins the batter and results in a soggy rather than crisp pancake. Sliced green onion adds an aromatic sharpness to the otherwise mild sprout flavor, and letting the finished pancake cool briefly before slicing keeps it from falling apart.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 300 g bean sprouts, then blanch them in boiling water for about 1 minute.
Drain in a sieve, let the steam escape, and press lightly so excess moisture does not thin the batter.
- 2Season
Combine 100 g pancake mix, 120 ml water, and 0.4 teaspoon salt until no dry lumps remain.
Mix only until smooth, keeping the batter loose rather than kneaded, so the pancake stays light.
- 3Prep
Add the drained sprouts and 30 g sliced green onion to the batter.
Fold from the bottom with a wide motion instead of stirring hard, so the sprouts stay mostly intact and evenly coated.
- 4Control
Heat a pan over medium heat and spread 1.5 tablespoons cooking oil across the surface.
Add the mixture in a thin layer and cook for about 3 minutes, until the edges look set.
- 5Heat
Flip only when the bottom is golden and the pancake slides easily in the pan.
Press it gently after turning and cook about 2 minutes more to drive off moisture inside.
- 6Finish
Remove the pancake when both sides are golden and the bean sprout stems still feel crisp.
Let it cool briefly so it firms up, then slice into manageable pieces and serve right away.
After the steps
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