Side Dishes

Seaweed and Soybean Pancakes물파래콩전

Name: Seaweed and Soybean Pancakes
Cuisine: Korean
Ingredients: 10 g All-purpose flour; 5 g Cooking oil; 2 g Red chili pepper; 120 g Soy sauce; 1 g Green onion; 0.5 g Vinegar; 0.2 g Sesame seeds

Savory pan-fried pancakes made with fresh green seaweed and finely ground yellow soybeans, served with a tangy soy dipping sauce.

Seaweed and Soybean Pancakes — Korean recipe photo

Ingredients

All-purpose flour10 g All-purpose flour
Cooking oilpantry5 g Cooking oil
Red chili pepper2 g Red chili pepper
Soy saucepantry120 g Soy sauce
Green onion1 g Green onion
Vinegarpantry0.5 g Vinegar
Sesame seedspantry0.2 g Sesame seeds

Instructions

1
Rinse the fresh green seaweed, drain it thoroughly in a sieve, and finely chop it.
2
Soak the yellow soybeans in water for about 5 hours, add 1/2 cup of water, boil for about 10 minutes, drain, and blend finely.
3
Finely chop the green onion and slice the red chili pepper diagonally.
4
Combine the flour with the seaweed and soybean mixture from steps 1 and 2, then add 20 g of water to make a batter.
5
Coat a pan with brown rice oil, spoon in the batter, and cook into round pancakes about 8 cm in diameter, garnishing the tops with the sliced red chili pepper as they cook.
6
Mix the soy sauce, green onion, vinegar, and sesame seeds to make a tangy soy dipping sauce and serve it with the seaweed and soybean pancakes.

Ingredient substitutions

All-purpose flour: A gluten-free flour blend may work, with a different texture.
Cooking oil: Any neutral frying oil works.
Red chili pepper: Use a mild red pepper or a small amount of chili flakes; heat will vary.
Soy sauce: Tamari works, though saltiness differs.
Green onion: Chives or a small amount of leek can work, with a different flavor.

Nutrition & source