Whole Broccoli Korean-Style Pancakes
Savory Korean-style pancakes made with finely chopped broccoli stem and florets. Pan-fried until crisp and served with zesty Kewpie Chinese Dressing.
Ingredients (Serves 2 – Makes 4 pancakes)
- 1/2 head broccoli florets (about 110g)
- 1/2 broccoli stem (about 40g)
- A:
- 1 egg (M size, about 51g)
- 3 tablespoons potato starch
- 3 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon powder
- 3 tablespoons water
- Sesame oil, for frying
- 2 tablespoons Kewpie Chinese Dressing, for dipping
Instructions
- Finely chop both the broccoli florets and stem.
- In a bowl, combine the chopped broccoli with all ingredients labeled A and mix well.
- Heat sesame oil in a frying pan. Pour in 1/4 of the mixture and spread into a round pancake. Cook until golden on both sides. Repeat to make 4 pancakes total.
- Serve the pancakes on a plate with Chinese dressing in a separate dish for dipping.
Tips
- Add a little sesame oil when flipping to get a crisp, golden underside.
- Cook the batter immediately after mixing to prevent water separation from the broccoli.
KONBINI SHOP: cup noodles big cup noodles best instant ramens top ramen noodles best packaged noodles cup noodle cup japanese miso ramen japanese ramen yakisoba good instant ramen best instant ramen noodles top ramen ramen nissin ramen nissin raoh koikeya pride potato chips japanese diy candy japanese candy kit diy candy kit popin cookin takoyaki nerunerunerune umaibo flavors kanro milk candy soy sauce candy kracie rose candy kizami age calbee sour cream and onion japanese slime candy kracie kanro rainbow candy candemina candy jellyfish gummies umaibo mentaiko japanese kit kat flavors list with pictures popin cookin kits ichikami hair mask