Korean Bean Sprout Pancake
Wet sprouts make a soggy pancake, so blanch 300 g bean sprouts for about 1 minute, drain, and press lightly before folding them into a loose batter of 100 g pancake mix and 120 ml water. Cook a thin layer over medium heat for about 3 minutes until the edges look set. Flip only when the bottom is golden and slides easily, then press gently and cook about 2 minutes more.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Little more than blanched soybean sprouts held together by a thin film of batter, this pancake comes out with nutty heads and stems that stay crunchy.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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