Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Savory Korean Pancakes With Peppers and Mushrooms Recipe
    Lost? Site Map

    Savory Korean Pancakes With Peppers and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    breezee1984's Note:

    These pancakes are best eaten as they are made with a simple dipping sauce. If you make them in advance cover them with foil. The entire foil bundle may be reheated at 350 degrees for 5 minutes.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the two flours in a bowl.
    2. 2
      Slowly add up to 1 1/2 cups water to make batter like a flowing cream.
    3. 3
      To make pancakes, put 3 tablespoons of the canola oil in a large non stick frying pan and set over medium heat.
    4. 4
      When hot, put in sliced mushrooms,red and green peppers, chili, and scallions.
    5. 5
      stir and fry for 1 minute.
    6. 6
      Sprinkle very lightly with salt and mix quickly.
    7. 7
      Now remove the vegetable mixture and turn the heat to medium low.
    8. 8
      Put in another tablespoon of oil and spread 1/2 teaspoon sesame seeds in center of the pan in an 8 inch circle.
    9. 9
      Arrange 1/3 of the vegetable mixture over the sesame seeds.
    10. 10
      Stir the batter and and pour 1/3 of it over the vegetable mixture to form an 8 inch pancake.
    11. 11
      Cover and cook on medium low heat for 5 to 6 minutes or until bottom is somewhat golden.
    12. 12
      Using a big spatula, turn the pancake over and cook the second side, covered for another 4 minutes.
    13. 13
      Uncover, turn the pancake over and cook for 2 minutes.
    14. 14
      Turn again and cook, uncovered, another minute or so.
    15. 15
      Remove the pancake.
    16. 16
      Cut it into wedges.
    17. 17
      DIPPING SAUCE:.
    18. 18
      Combine the soy sauce, red wine vinegar and sesame oil in small bowl for dipping.

    Browse Our Top Korean Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Savory Korean Pancakes With Peppers and Mushrooms

    Serving Size: 1 (126 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1005.9
     
    Calories from Fat 547
    54%
    Total Fat 60.8 g
    93%
    Saturated Fat 6.2 g
    31%
    Cholesterol 105.7 mg
    35%
    Sodium 3136.6 mg
    130%
    Total Carbohydrate 97.9 g
    32%
    Dietary Fiber 5.7 g
    23%
    Sugars 5.9 g
    23%
    Protein 19.3 g
    38%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites