Korean Temple Food Week
Recipes

Side dishes

Pan-fried

Pan-frying

Spicy Vegetable Pancake with Green Chili

Ingredients

· 10 Green Chilies

· 1/3 Green Pumpkin

· 1 King Oyster Mushroom

· 1T Shiitake Mushroom Powder

· 5T Flour

· 1T Bean Paste

· 1T Red Chili Paste

· ½C Vegetable Water

· Cooking Oil

· Perilla Oil

Directions

1

Wash the green chilies, green pumpkin and mushroom and mince.

2

Meanwhile, add the flour, bean paste and red chili paste to the prepared vegetables above and mix.

3

Heat Cooking Oil+Perilla Oil on the pan and pan-fry the mixture into thin pancakes.

4

Make sure to use medium heat to prevent burn
(a mixture that contains bean paste or red chili paste burns easily when using high heat)

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