AI-generated imageSigeumchi Jeon: Simple Spinach and Carrot Pancakes (2 servings)
A quick Korean pan-fried savory pancake with fresh spinach and carrot. Thin batter lets the greens shine; check the underside for a crisp, set finish.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse spinach thoroughly to remove grit, shake dry and cut into 5 cm pieces. Julienne the carrot finely.
- 02
Add water gradually to the pancake mix. Stir into a pourable batter that runs slowly off a spoon; mix in carrot.
- 03
Heat half the oil in a skillet over medium heat. Spread half the batter thinly, scatter half the spinach over it and press gently.
- 04
Once the underside turns golden and the edges are set, flip carefully. Cook the second side until no raw batter remains.
- 05
Repeat with remaining batter and greens; cut and serve warm. Check the pancake mix label for salt and allergens.
Helpful source links
Before you cook
Wash spinach thoroughly and cook the batter until fully set. Pancake mixes contain wheat and may contain other allergens; check the label. Refrigerate leftovers within 2 hours and reheat thoroughly.
Allergens: 밀(부침가루); 제품에 따라 달걀·대두·해산물 함유 가능 — 포장 표시 확인
Image & source credits
AI-generated image.
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