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–+ servings

Rainbow Chard Korean Pancake

A savory and colorful Korean pancake made with fresh rainbow chard, perfect as an appetizer or side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Korean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour or gluten-free flour
  • 1 cup water adjust for consistency
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
Vegetables
  • 2 cups rainbow chard chopped
  • 1 medium carrot julienned
  • 2 green onions green onions sliced
For Cooking
  • 2 tablespoons vegetable oil for frying

Method
 

Prepare the Batter
  1. In a mixing bowl, combine the flour, water, salt, and sesame oil. Mix until smooth.
Add Vegetables
  1. Fold in the chopped rainbow chard, julienned carrot, and sliced green onions into the batter.
Cook the Pancakes
  1. Heat a frying pan over medium heat and add 1 tablespoon of vegetable oil.
  2. Pour half of the batter into the pan, spreading it evenly. Cook for about 3-4 minutes on each side until golden brown.
  3. Repeat with the remaining batter, adding more oil as needed.
Serve
  1. Cut the pancakes into wedges and serve hot with dipping sauce.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

These pancakes can be served with a soy sauce-based dipping sauce for added flavor.

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