Crispy and Savory Soybean Sprout Pancake (Kongnamuljeon)
Crispy and Savory Soybean Sprout Pancake (Kongnamuljeon)
A Unique Soybean Sprout Dish: Baek Jong-won’s Kongnamuljeon Recipe – Crispy Outside, Tender Inside, Perfect with Drinks!
This Korean pancake, Kongnamuljeon, features a delightful combination of crunchy soybean sprouts and spicy green chili peppers, offering a savory and umami-rich flavor that’s perfect as a snack with drinks. Enjoy this unique and delicious dish made with simple ingredients!
Ingredients- 1 handful soybean sprouts (approx. 100g)
- 1 Korean green chili pepper (Cheongyang pepper)
- 1/2 Tbsp minced garlic
- 1 Tbsp salted fermented shrimp (saeu-jeot)
- 3 Tbsp pancake mix (buchim garu)
- 1/3 cup water (approx. 60ml)
Cooking Instructions
Step 1
First, rinse the soybean sprouts thoroughly under running water and drain them well. You can trim off the ends if you prefer to reduce any potential ‘bean sprout’ smell.
Step 2
Finely mince the Korean green chili pepper. If you like it spicier, you can include the seeds. Mince the garlic as well.
Step 3
Tip! While Chef Baek Jong-won often uses whole soybean sprouts, for easier eating, you can cut them into 2-3 cm lengths with scissors.
Step 4
In a bowl, combine the prepared soybean sprouts, minced garlic, and minced green chili pepper.
Step 5
Add the salted fermented shrimp (saeu-jeot) to enhance the savory flavor. Since the saltiness can vary between brands, it’s recommended to start with a little less than the recipe calls for and adjust to taste. It’s harder to fix if it’s too salty, so consider serving with soy sauce for dipping if it’s a bit bland!
Step 6
Add the pancake mix. You only need enough to coat the soybean sprouts evenly; don’t add too much, as it can make the pancake tough.
Step 7
Gradually add water to achieve the right batter consistency. Mix gently to avoid breaking the sprouts. The batter should be slightly thick – too thin and the pancake might fall apart, too thick and it can be dense.
Step 8
Heat a frying pan thoroughly over medium-high heat. Add a generous amount of cooking oil. Pour the batter thinly into the hot oil to create a crispy pancake. Frying it rather than pan-frying will give you a delightfully crispy exterior and a tender interior.
Step 9
For a more appealing look, once the top of the pancake is almost cooked, you can scatter thinly sliced red chili peppers or red bell peppers on top for garnish. (Adding them before the pancake is fully cooked helps them stick.)
Step 10
Fry until golden brown and crispy on both sides. Your delicious Kongnamuljeon is now ready! It offers a wonderful balance of crispy texture and the fresh, savory taste of soybean sprouts.
Step 11
This dish is best enjoyed warm. It makes for an absolutely perfect accompaniment to a glass of makgeolli (Korean rice wine) or your favorite beverage. Enjoy your meal!
