Pajeon (Korean Green Onion Pancakes)
- 2/3 cup finely chopped Napa cabbage (35g)
- 2 green onions, julienned (20g)
- 1/4 cup finely chopped sweet pepper (45g)
- 1/3 cup cake flour (42g)
- 1 heaping tbs rice powder (16g)
- 1/2 cup cold water (125g)
- 1/8 tsp salt (300mg)
- 1/4 tsp Accent (MSG) (1g)
- Vegetable oil for frying
Cake flour makes a crispier pancake than all-purpose flour. If you cannot find rice powder (which is different from the grainy 'rice flour'), substitute with more cake flour.
This recipe is a great way to eat a good quantity of kidney-friendly vegetables.
| Nutritional information |
| Phosphorus (mg)|| 78 |
| Potassium (mg)|| 217 |
| Sodium (mg)|| 295 |
| Protein (g)|| 5.7 |
| Sugar (g)|| 2.5 |
| Carbohydrates (g)|| 53 |
| Water (mL)|| 267 |
| Fibre (g)|| 2.4 |
| Calories|| 367 |
Finely chop the red peppers and the Napa cabbage, and finely julienne the green onions. Stir together the salt, Accent, flour, rice powder and water to make
the pancake batter.
Coat the vegetables with the pancake batter.
Drop in a hot, oiled skillet at medium high heat. Flatten the pancakes with the back of your spoon.
When the underneath is firm and golden, flip over to cook the top.
Serve plain or with dipping sauce.
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