Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Kimchi | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | 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 lb cabbage kimchi (can be bought ready made in a Korean grocery)
- 2 stalks spring onions
- 1/8 lb oyster mushrooms
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 lb wheat flour
- 175-200 ml water
- cooking oil
Directions
Dice the kimchi, oyster mushrooms and spring onions into small pieces.
In a big bowl, mix the flour with water and the garlic and salt until batter is evenly blended.
Add the kimchi, spring onions and mushrooms to the batter and mix well.
Scoop a full ladle of the batter and fry the pancakes in a heated frying pan with cooking oil, making sure that both sides are cooked evenly until light brown. The pancakes should be about 5" in diameter.
Category:North Korean Recipes
Category:North Korean Vegetarian