Crispy and Savory Lee Chan-won’s Bean Sprout Pancake
The Secret to Lee Chan-won’s Bean Sprout Pancake from ‘Pyeonstorang’
Craving a savory pancake on a rainy day? Follow the ‘Pyeonstorang’ recipe by trot singer Lee Chan-won to make a delicious bean sprout and chive pancake. It’s simple yet wonderfully crispy on the outside and moist on the inside – a universally loved flavor. A warm pancake and a glass of makgeolli on a chilly day are pure bliss!
Pancake Batter Ingredients- 15g chives
- 1 handful bean sprouts (approx. 50g)
- 1/3 Tbsp salted shrimp
- 1/2 Tbsp minced garlic
- 4 Tbsp pancake mix (buchim garu)
- 4 Tbsp water
- Plenty of cooking oil
Cooking Instructions
Step 1
First, wash the fresh chives thoroughly and pat them dry. Then, finely chop them into about 1cm pieces. Rinse the bean sprouts under running water. If the heads and tails are too messy, you can trim them. Cutting the bean sprouts in half will make them easier to mix into the batter and eat.
Step 2
In a large bowl, combine the prepared bean sprouts and chives. Add 1/3 Tbsp of salted shrimp and 1/2 Tbsp of minced garlic. Salted shrimp adds a wonderful umami, so be sure to include it! Next, add 4 Tbsp of pancake mix and 4 Tbsp of water. Gently mix everything together to form the batter, being careful not to overmix. You just want the ingredients to be well combined. If the batter is too watery, add a little more pancake mix; if it’s too thick, add a tiny bit more water until you reach your desired consistency.
Step 3
Heat a pan over medium-low heat and add a generous amount of cooking oil. Ladle about one spoonful of batter per pancake onto the hot pan, shaping them into flat circles. Don’t make them too thick, or they won’t cook through evenly and won’t get crispy. Once one side is golden brown, flip the pancake and cook the other side until equally golden brown. Flip back and forth to ensure they are cooked through and delightfully crispy. Your delicious bean sprout and chive pancake is now ready!
