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Ingredientes
- 1/2 c. soy sauce
- 1 Tbsp. gochujang
- 1 clv garlic, crushed
- 1/2 c. soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp toasted sesame seeds
- 1/2 tsp vinegar
- 1 c. all-purpose white flour
- 1 x egg
- 1/2 tsp salt
- 2 c. water
- 1 1/4 c. water
- 1/2 tsp salt
- 1 c. fresh soybean sprouts
- 4 x green onions, green and white parts, chopped vegetable oil for frying
Direcciones
- Make the dipping sauces by mixing together the ingredients for each in separate bowls; set aside. In a large pan, bring the water and salt to a rapid boil. Add in the bean sprouts and parboil for 2 min. They should be pliable but not mushy. Rinse in cool water and drain. In a large bowl, mix together the batter ingredients. The batter should be like pancake batter.
- If too thick, add in a little more water. Add in the sprouts and onions. Gently mix till all the ingredients are blended. In a medium skillet, heat 1 tsp. of the oil over medium-high heat. Ladle about 1/4 c. of the bean sprout batter into the skillet. With the back of a spoon or possibly a spatula, spread the batter into a 3-inch circle. Cook till the pancake edges start to brown, about 2 to 3 min. Flip the pancake over and cook the other side till the bottom is golden, about 2 min. Repeat till you've used all of the pancake batter. Add in more oil to the skillet as needed for frying. Place the bowls of dipping sauces and the pancakes on a large platter, and serve.
- Makes 1 to 1 1/2 dozen pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 19 | 11% |
| Total Fat 2.18g | 3% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 4201mg | 175% |
| Potassium 231mg | 7% |
| Total Carbs 30.15g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.6g | 1% |
| Protein 8.98g | 14% |
