Delicious Rice Pancakes (Babjeon) with Leftover Rice and Vegetables
A Recipe for Nutritious Rice Pancakes Using Leftover Rice and Fridge Scraps
Make delicious rice pancakes that are crispy on the outside and moist on the inside, using leftover rice and leftover vegetables. They are incredibly delicious when eaten warm, right off the pan! (feat. Sweet and Sour Pickled Mustard Greens) This is a practical dish that’s perfect for busy mornings or as a lunchbox meal, allowing you to make good use of ingredients left in your refrigerator.
Rice Pancake Ingredients- 1/2 King Oyster Mushroom, finely chopped
- 1/2 Onion, finely chopped
- Small amount of Carrot, finely chopped
- 1/2 Green Onion, finely chopped
- 5 Sausages, chopped into small pieces (brunch sausages recommended)
- 1 strip Pickled Mustard Greens, minced (optional, can substitute with pickled radish)
- 5 Tbsp Canned Corn, drained
- 1.5 bowls of cooked Rice
- 8 Eggs
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1/4 tsp Salt
- Cooking Oil (for pan-frying)
- 3 Tbsp Potato Starch
Dipping Soy Sauce- 2 Tbsp Soy Sauce (Guk-ganjang or similar)
- 1 Tbsp Vinegar
- 1/2 Tbsp Red Pepper Flakes
- Pinch of Sesame Seeds
- 2 Tbsp Soy Sauce (Guk-ganjang or similar)
- 1 Tbsp Vinegar
- 1/2 Tbsp Red Pepper Flakes
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
First, wash and prepare the vegetables for the rice pancakes. Finely chop the king oyster mushrooms, onion, carrot, and green onion. (You can also use other vegetables you have in the fridge, such as zucchini, bell peppers, or other mushrooms. Chop them as finely as possible so children can eat them easily.)
Step 2
Prepare the pickled mustard greens, which will add a sweet and sour flavor to cut through any richness. Mince one strip of pickled mustard greens and add it to the mixture. If you don’t have pickled mustard greens, you can use minced pickled radish. (Optional) To add more flavor and texture to your rice pancakes, consider adding other ingredients like minced ham, tuna, imitation crab meat, or small sausages. I’ve added 5 small brunch sausages, chopped finely.
Step 3
In a large bowl, combine the chopped vegetables and cooked rice. Add 5 tablespoons of drained canned corn for a delightful popping texture that enhances the taste. Make sure the rice and vegetables are well mixed.
Step 4
Crack 8 eggs into the bowl with the rice and vegetable mixture. (Adjust the number of eggs according to the amount of rice.) The eggs act as a binder, coating the rice and vegetables. Add 3 tablespoons of potato starch to help make the pancakes crispier. Season lightly with 1/4 teaspoon of salt and a pinch of black pepper. Since you’ll be dipping them in soy sauce or ketchup, it’s okay to keep the seasoning a bit mild.
Step 5
Using a spatula or spoon, mix everything thoroughly until well combined to create the rice pancake batter. Mix gently to avoid mashing the rice grains.
Step 6
Now it’s time to cook the rice pancakes. Generously coat a frying pan with cooking oil and preheat over medium heat. Once the oil is moderately hot, scoop about a tablespoon of the batter and drop it onto the pan. Don’t press it down; it will naturally spread into a round shape. Maintain medium-low heat and cook for about 3-4 minutes per side, until golden brown and crispy. Be careful to adjust the heat to prevent burning.
Step 7
Place the cooked rice pancakes on a plate lined with paper towels to absorb any excess oil. Rice pancakes are best enjoyed immediately after cooking, so there’s a fun part where you get to taste them as you make them! Enjoy your delicious rice pancakes with sweet and sour pickled mustard greens or your favorite dipping sauce.
