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Korean Octopus and Mung Bean Flour Pancakes
Korean Octopus and Mung Bean Flour Pancakes
Korean Octopus and Mung Bean Flour Pancakes, also known as ‘San-nakji Jeon’, is a popular Korean dish that combines fresh octopus pieces with mung bean flour batter to create savory and crispy pancakes. The octopus provides a chewy texture and seafood flavor, while the mung bean flour adds a light and crispy element to the dish. It’s a delicious and unique Korean dish that is perfect as an appetizer or snack.
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Ingredients
- 1 cup mung bean flour
- 1 cup water
- 1/2 lb fresh octopus cleaned and chopped into small pieces
- 1/2 onion thinly sliced
- 2 green onions chopped
- 1 red chili pepper thinly sliced (optional)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the mung bean flour and water to make a smooth batter. Let it sit for about 10-15 minutes to thicken.
- Add the chopped octopus, onion, green onions, red chili pepper, salt, and pepper to the batter. Mix everything well to evenly distribute the ingredients.
- Heat a non-stick pan over medium heat and add a drizzle of vegetable oil.
- Spoon a ladleful of the batter mixture into the pan, spreading it out to form a pancake.
- Cook for about 3-4 minutes on each side, or until the pancake is crispy and golden brown.
- Repeat with the remaining batter to make more pancakes.
- Serve the Korean Octopus and Mung Bean Flour Pancakes hot with a dipping sauce made of soy sauce, vinegar, and a touch of sugar.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 238kcal (12%)Carbohydrates: 36g (12%)Protein: 21g (42%)Fat: 1g (2%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gCholesterol: 27mg (9%)Sodium: 144mg (6%)Potassium: 916mg (26%)Fiber: 9g (38%)Sugar: 5g (6%)Vitamin A: 311IU (6%)Vitamin C: 24mg (29%)Calcium: 109mg (11%)Iron: 7mg (39%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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