Leftover Vegetable Korean Pancakes

Name: Leftover Vegetable Korean Pancakes
Prep time: 10 s
Cook time: 15 s
Total time: 25 s
Yield: 5
Cuisine: Korean
Ingredients: 1 piece Carrots (julienned or grated); 1 piece Cabbage (shredded); 1 piece Bell peppers (thinly sliced); 1 piece Onions sliced; 1 piece Green onions (cut into 2” lengths); 1 medium Zucchini (grated or julienned); 1 piece Mushrooms (thinly sliced); 1 Unit Bean sprouts; 1 Unit Spinach or kale (chopped); 1/2 sachet MAGGI® Magic Sarap® 8g; 1 cup all-purpose flour (or ½ flour + ½ rice flour for extra crisp); ¾ cup cold water (adjust for consistency); 1 piece Egg; 1/2 teaspoon Salt; 1/4 teaspoon ground black pepper

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Servings

- 5 +

1 piece Carrots (julienned or grated)

Carrots (julienned or grated)

1 piece Cabbage (shredded)

Cabbage (shredded)

1 piece Bell peppers (thinly sliced)

Bell peppers (thinly sliced)

1 piece Onions, sliced

Onions, sliced

1 piece Green onions (cut into 2” lengths)

Green onions (cut into 2” lengths)

1 medium Zucchini (grated or julienned)

Zucchini (grated or julienned)

1 piece Mushrooms (thinly sliced)

Mushrooms (thinly sliced)

1 Unit Bean sprouts

Bean sprouts

1 Unit Spinach or kale (chopped)

Spinach or kale (chopped)

1/2 sachet MAGGI® Magic Sarap® 8g

MAGGI® Magic Sarap® 8g

1 cup all-purpose flour (or ½ flour + ½ rice flour for extra crisp)

all-purpose flour (or ½ flour + ½ rice flour for extra crisp)

¾ cup cold water (adjust for consistency)

Water

1 piece Egg

Egg

1/2 teaspoon Salt

Salt

1/4 teaspoon ground black pepper

ground black pepper

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Instructions

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2 of 4

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3 of 4

10'

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GENERAL RECIPE “SIMPLY GOOD TIP”

Cut vegetables uniformly and not too thick, this ensures even cooking and a crisp texture throughout. Avoid overloading with watery vegetables like zucchini or mushrooms without squeezing out excess moisture first.

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