Korean Bean Sprout Pancake
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
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.
Read more
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.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kongnamul-jeon highlights the contrast between nutty bean heads and crisp soybean sprout stems.
- Finish cue
- Remove the pancake when both sides are golden and the bean sprout stems still feel crisp.
- Avoid this
- Dry sprouts well to avoid a soggy pancake.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 6 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Jayeom Seasoned Bean Sprouts
bean sprouts, green onion
Korean Seasoned Bean Sprouts
bean sprouts, green onion
Kongnamul-guk (Bean Sprout Anchovy Soup)
bean sprouts, green onion