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
° 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
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.
