Friday, August 20, 2010

Vegan Soy Bean Sprout Pancake (Kongnamul Jeon)



Eggless Kongnamul Jeon!  Kongnamul Jeon is a Korean pancake like dish using soy bean sprout as the main ingredient. You can cook it like a big omelette or in small pancake size. Chickpea flour is used, as it has the colour of the egg and has higher portion of protein compare to other type of flour.

Preparation:     15 mins Cooking time:  10 mins

Ingredients (serves 4)
°         150 soy bean sprout, trimmed
°         50g onion, sliced
°         50g carrot shreds
°         150g chickpea flour (besan flour/gram dhall)
°         250ml water
°         salt and pepper, to taste
°         2-3 tablespoons oil

Method
1.      Combine the chickpea flour, water, salt and pepper in a bowl and mix well. Throw in the soy bean sprout, carrot, onion and blend well. Set aside.
2.      Heat 1- 1½ tablespoons of oil in a non-stick pan over medium heat. Ladle half of the soy bean sprout batter mixture into the pan and spread well.  Flip over the pancake after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate. Repeat with the rest of mixture.
3.      Cut into smaller size and serve. 

19 comments:

Springflow... said...

hey crystal, tis recette is really great and amazing for non eggs eater!! but idk where to find chic pea flour here tat the problem :(

a veg*n @ Blog*Spot said...

Hey Springflow,

Nice to hear from you.

Chickpea flour or gram flour is a Indian Cuisine ingredient, not too sure where to find it at your side.

The original Korean Pancake recipe call for egg and flour.

Maybe I should try with just flour next round.

Cheers :)

alison said...

what a wanderful idea!

a veg*n @ Blog*Spot said...

Thanks Alison :)
Cheers :)

keephangingon said...

Thanks for the recipe!! I love Korean food, but since going vegan the start of this year, I haven't found any vegan korean pancakes!! Now I can make my own. Woot~! :)

chow vegan said...

How funny, I just made something similar but I used tofu to replace the eggs. It looks delicious, I'll have to give your version a try. Thanks! :-)

a veg*n @ Blog*Spot said...

Hey Chow Vegan

A surprise :) Using Tofu, I like the idea.

Cheers :)

Maija Haavisto said...

This sounds a lot like okonomiyaki, a Japanese pancake/omelette-like dish with veggies (and one of my favorite dishes!) Healthier though with all that chickpea flour. Definitely have to try this soon!

a veg*n @ Blog*Spot said...

Thank you Maija Haavisto
Cheers :)

Maija Haavisto said...

Made this today, found that I had to add more flour to the recipe. But it was tasty, somewhat bland but tasty. Cheap, quick, tasty and healthy, what more could one want from a meal?

a veg*n @ Blog*Spot said...

Hi Maija Haavisto

Thanks for sharing and your comments :)

Have a beautiful weekend.

Cheers :)

mina said...

wonderful recipe. you can also use yellow mung beans; just soak them for a few hours and grind them up with some water in a blender or food processor. pour it into an oiled pan and put your other ingredients (ie. bean sprout, mushroom, pepper) on top. flip it over when the edges brown. ^^

a veg*n @ Blog*Spot said...

Thank you Mina

Thanks for sharing, appreciate it :)

Cheers :)

Food Dj said...

Thanks for share information.......

top recipes

Food Dj said...

Thanks for share information.......

top recipes

Chaesun Lee said...

I am a Korean and also I am a vegetarian. I knew there are a lot of buddhist temple dishes in Korea. all dishes are vegetables and no artificial seasoning.

a veg*n @ Blog*Spot said...

Hi Chaesun Lee,

Great to know this. Missing some of the Vegetarian Korean dishes I had when I was in Korea. Maybe, should have visit the Korean Buddhist Temple :)

Cheers :)

Mr & Mrs Vegan said...

Such a clever idea and love the substitute you used for eggs and flour! Can't wait to try it on our own:) It's helpful goodness for new vegan converts like us.

Cheers,
Roland & Priscilla

a veg*n @ Blog*Spot said...

HiRoland & Priscilla,

Thank you leaving a comment here (: And I am happy that you like this. Happy cooking.

Cheers, crystal

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