Crispy Korean-Style Vegetable Chijimi with Mung Bean Sprouts by @le.renard.et.les.raisins

28 min

4 servings

🌱

200 g

Mung bean sprouts

🫑

1

Red bell pepper

🧅

2

Spring onion

🧄

3 cloves

Garlic

🫚

Fresh ginger

🍚

200 g

Rice flour

💧

130 ml

Water

🧂

0.5 tsp

Salt

🌶️

Chili powder

🫗

Oil

🥢

Soy sauce

🍎

1 tsp

Cider vinegar

🍬

1 pinch

Sugar

🫚

Ground ginger

  1. Combine
    • Mung bean sprouts
    • Red bell pepper
    • Spring onion

    In a bowl, combine the mung bean sprouts, red pepper, spring onion, garlic and ginger.

  2. Add
    • Rice flour
    • Salt
    • Water

    Add the rice flour, salt, chili powder and water, then mix together.

  3. Heat
    • Oil

    Heat a pan over high heat and pour in a generous drizzle of oil.

  4. Spread

    Lower the heat to medium-high and spread a handful of the batter by hand into the pan.

  5. Cook

    Cook for about 3-4 minutes until the pancake is cooked on one side, adjusting the heat as needed.

  6. Flip

    Flip the pancake with a spatula and cook for another 2-4 minutes.

  7. Serve
    • Soy sauce

    Serve with the flavored soy dipping sauce.

  8. Mix
    • Soy sauce
    • Water
    • Cider vinegar

    To make the dipping sauce, mix soy sauce with water, 1 tsp cider vinegar, 1 sliced spring onion, 1 chopped garlic clove, a pinch of sugar and a little ginger in a bowl.

Crispy Korean-Style Vegetable Chijimi with Mung Bean Sprouts by @le.renard.et.les.raisins

28 min

4 servings

🌱

200 g

Mung bean sprouts

🫑

1

Red bell pepper

🧅

2

Spring onion

🧄

3 cloves

Garlic

🫚

Fresh ginger

🍚

200 g

Rice flour

💧

130 ml

Water

🧂

0.5 tsp

Salt

🌶️

Chili powder

🫗

Oil

🥢

Soy sauce

🍎

1 tsp

Cider vinegar

🍬

1 pinch

Sugar

🫚

Ground ginger

Preparation Steps

  1. Step 1/8

    In a bowl, combine the mung bean sprouts, red pepper, spring onion, garlic and ginger.

    🌱Mung bean sprouts
    🫑Red bell pepper
    🧅Spring onion
    🧄Garlic
    🫚Fresh ginger
    🥣Bowl

  2. Step 2/8

    Add the rice flour, salt, chili powder and water, then mix together.

    🍚Rice flour
    🧂Salt
    🌶️Chili powder
    💧Water
    🥣Bowl

  3. Step 3/8

    Heat a pan over high heat and pour in a generous drizzle of oil.

    🫗Oil

  4. Step 4/8

    Lower the heat to medium-high and spread a handful of the batter by hand into the pan.

  5. Step 5/8

    Cook for about 3-4 minutes until the pancake is cooked on one side, adjusting the heat as needed.

  6. Step 6/8

    Flip the pancake with a spatula and cook for another 2-4 minutes.

    🥄Spatula

  7. Step 7/8

    Serve with the flavored soy dipping sauce.

    🥢Soy sauce

  8. Step 8/8

    To make the dipping sauce, mix soy sauce with water, 1 tsp cider vinegar, 1 sliced spring onion, 1 chopped garlic clove, a pinch of sugar and a little ginger in a bowl.

    🥢Soy sauce
    💧Water
    🍎Cider vinegar
    🧅Spring onion
    🧄Garlic
    🍬Sugar
    🫚Ground ginger
    🥣Bowl

Composition

Ingredients

Types

Vegetables, Spices, Grains, Other, Fats, Condiments

Ingredients

Mung bean sprouts, Red bell pepper, Spring onion, Garlic, Fresh ginger, Rice flour, Water, Salt, Chili powder, Oil, Soy sauce, Cider vinegar, Sugar, Ground ginger

Notes

Red bell pepper (cut into strips), Spring onion (thinly sliced), Garlic (chopped, for the dipping sauce), Fresh ginger (grated, amount not given), Water (100 to 150g, for the batter, for the dipping sauce, amount not given), Chili powder (a little, amount not given), Oil (a generous drizzle, for frying), Soy sauce (or tamari for gluten-free, amount not given, for the dipping sauce), Cider vinegar (dairy-free, or rice vinegar, for the dipping sauce), Sugar (for the dipping sauce)

Allergens

Gluten, Soy, Sulphites

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free

Calories

210 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 40g, Fat: 4g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 220mg, Iron: 1.2mg, Calcium: 25mg

Vitamins

Vitamin C: 45mg, Vitamin K: 10µg, Folate: 30µg

Preparation

Time Information

Preparation

20 minutes

Cooking

8 minutes

Overall

28 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Bowl, Spatula

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Crispy, Crunchy, Chewy

Flavors

Savory, Garlicky, Gingery, Spicy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked pancakes : 1-2 days (store in an airtight container,reheat in a pan before serving), raw mung bean sprouts (before cooking) : 2-3 days (refrigerate,rinse once per day)