AI-generated imageEasy Cooked-Soybean and Chive Kongjeon (2 Servings)
Easy Korean patties made with fully cooked whole white soybeans and chives, rather than soybean pulp.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Drain commercially prepared fully cooked soybeans. Do not use raw or merely soaked beans.
- 02
Mash 200 g cooked soybeans with 50 mL water, leaving some small pieces.
- 03
Wash and dry 35 g chives and 15 g scallion; chop into 1-cm pieces.
- 04
Stir the vegetables, 35 g wheat flour and 2 g salt into the mashed beans to make a thick batter.
- 05
Oil a medium-low skillet in batches; make six small thin patties and cook 3–4 minutes until their edges set and undersides brown.
- 06
Flip, cook another 2–3 minutes, and split one open to ensure no raw flour batter remains. Refrigerate leftovers within two hours.
Helpful source links
Before you cook
Use only fully cooked beans. Check soy and wheat allergens, cook flour batter through, chill within two hours, and reheat leftovers to 74°C. Not kitchen-tested.
Allergens: SOY, WHEAT
Image & source credits
AI-generated image.
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