Japchae Jeon Noodle Pancake (잡채전)
잡채전 (Japchae Jeon Noodle Pancake) is a delicious Korean dish that combines the flavors of japchae (stir-fried glass noodles) with the crispy texture of a savory pancake.
Ingredients
- 200g sweet potato glass noodles
- 1 cup julienned carrots
- 1 cup julienned bell peppers
- 1 cup julienned onions
- 200g firm tofu, drained and crumbled
- 2 eggs
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- Vegetable oil for frying
Instructions
- Soak the sweet potato glass noodles in hot water for 10 minutes, then drain and cut into shorter lengths.
- In a large bowl, combine the noodles, carrots, bell peppers, onions, tofu, eggs, soy sauce, sesame oil, sugar, and black pepper. Mix well.
- Sprinkle the flour over the mixture and stir until everything is evenly coated.
- Heat a non-stick skillet over medium heat and add a thin layer of vegetable oil.
- Scoop a portion of the noodle mixture onto the skillet and spread it into a pancake shape.
- Cook for 3-4 minutes on each side, until golden brown and crispy.
- Repeat with the remaining mixture, adding more oil to the skillet as needed.
- Transfer the pancakes to a paper towel-lined plate to drain any excess oil.
- Slice the pancakes into wedges and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 10g
- Fat
- 8g
Supplies
Mixing bowl Non-stick skillet Spatula
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Japchae Jeon Noodle Pancake with a side of kimchi and a dipping sauce made of soy sauce, vinegar, and a sprinkle of sesame seeds.
Tips & tricks
For a crispier texture, make sure to spread the noodle mixture thinly on the skillet and cook until golden brown.
Cost
$15