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Korean Anchovy Pancakes (Myeolchi Jeon)

Costo $5, salva $10

Fonte: Recommended by CookGo

  • 30 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Main Ingredients

    • 🐟 1 handful of dried anchovies
    • 6 perilla leaves
    • 🥕 1 small piece of carrot
    • 🍄 1 handful of oyster mushrooms

  • Batter

    • 🌾 1 cup pancake mix
    • 💧 1/2 cup water
    • 🥚 1 egg
    • 2 tbsp cooking wine

  • Cooking Oil

    • Adequate amount of grapeseed oil

PASSI

1

Spread the dried anchovies on a plate and microwave for 20 seconds to remove the fishy smell.

2

Soak perilla leaves in cold water for 5 minutes to remove dirt, rinse 3-4 times, and pat dry.

3

Rinse oyster mushrooms under running water, squeeze out excess water, trim the base, and chop into 1 cm pieces.

4

Julienne the carrot finely. If the carrot is large, cut the strips in half.

5

In a bowl, mix 1 cup of pancake mix, 1/2 cup water, 1 egg, and 2 tbsp cooking wine until just combined.

6

Add all the prepared ingredients to the batter and gently fold them in with a spoon.

7

Heat a pan, add grapeseed oil, and spoon the batter into round shapes. Cook on both sides until golden brown.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 15g
    Proteine
  • 20g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Serve with a dipping sauce made of soy sauce, vinegar, and a touch of sesame oil.You can substitute perilla leaves with spinach or kale if unavailable.Ensure the pan is hot before adding the batter to achieve a crispy texture.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.