Photo: K8
Estimated Nutrition (whole recipe, rough)
759
Calories
46g
Protein
7g
Fat
125g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 bunch green onion - cut in a bias,
- 1/2 onion - thin slice
- 1/2 carrot - thin julienne
- 1/4 lb shrimp* - chopped
- 1/4 lb bay scallops* - chopped
- 1/4 lb clams* - chopped
- 1/8 lb squid* -chopped
- (*You can substitute to any seafood.)
- For batter:
- 1 cup water (3-4 tbsp more)
- 1 cup flour
- 1 egg
- 2 tsp soy sauce
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp dwen jang (Korean bean paste)
- =
Directions
1
In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase "Korean pancake mix" from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.
2
Combine all vegetables and seafood into a batter and mix well.
3
In a non-stick pan, put 3-4 tbsp vegetable oil.
4
Make a pancake about 4-5 inches in diameter.
5
Serve with soy dipping sauce.
Recipe sourced from
fandom