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Korean Vegetable Pancakes


Korean Vegetable Pancakes Recipe

Ingredients:
  • 1 1/3 cups unbleached white flour
  • 1½ cups glutinous rice flour (see Notes) (or more white flour)
  • 1 teaspoon salt
  • 3 eggs
  • 1¾ cups water
  • 1 bunch scallions (about 6), halved lengthwise, then cut into 3-inch lengths
  • 4 medium carrots, cut into thin 3-inch sticks
  • 1 red bell pepper, seeded and cut into thin julienne strips
  • 1 tablespoon hulled white sesame seeds
  • 2 teaspoons dark sesame oil
  • 6 tablespoons soy sauce
  • 2 tablespoons water
  • 3 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh ginger
  • 1 garlic clove minced
  • 4 to 6 tablespoons canola or corn oil
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 471kcal (24%)
Total Fat 20g (30%)
Saturated Fat 2g (12%)
Cholesterol 106mg (35%)
Total Carbohydrate 62g
Dietary Fiber 4g
Sugars 4g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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