Korean Bean Sprout Pancake
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.
Adjust Servings
Instructions
- 1
Rinse bean sprouts and drain well.
- 2
Mix pancake mix, water, and salt into batter.
- 3
Add bean sprouts and chopped green onion.
- 4
Spread thinly in an oiled pan over medium heat.
- 5
Cook until both sides are golden, then cool slightly and slice.
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Nutrition (per serving)
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