Korean Zucchini Pancake
Korean

Korean Zucchini Pancake

(0)
15Min
Easy
This delicious recipe is inspired by the Korean Hobak Jeon

Ingredients

-
4 Portions
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

2  pkts
MAGGI FUSIAN KIMCHI
2 
Egg, lightly beaten
60  g
Plain Flour
2 
  ( 240 g )
Zucchini
10  g
Garlic
2 
Spring onions, finely sliced
2  tsps
Vegetable Oil
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Nutrition Value

Energy
323.02 kcal
Protein
12.08 g
Carbohydrates
44.4 g
Sugars
5.44 g
Fats
11.36 g
Information per serving
Lets Cook

Instruction

15 Minutes
Step 1
3 Min
Set aside flavour and garnish sachets and cook MAGGI FUSIAN Korean Style Kimchi Noodles according to packet instructions; drain and set aside.
Step 2
2 Min
In a large bowl, combine egg, flavour sachets, noodles, zucchini, garlic and spring onions and mix well.
Step 3
10 Min
Spoon mixture into a frypan on medium heat and cook for 5 minutes each side or until crispy, golden, and cooked in the middle. Serve with salt reduced soy sauce, sesame oil, or your favourite condiments.
Korean Zucchini Pancake

Step 1 of 3

Set aside flavour and garnish sachets and cook MAGGI FUSIAN Korean Style Kimchi Noodles according to packet instructions; drain and set aside.

Korean Zucchini Pancake

Step 2 of 3

In a large bowl, combine egg, flavour sachets, noodles, zucchini, garlic and spring onions and mix well.

Korean Zucchini Pancake

Step 3 of 3

Spoon mixture into a frypan on medium heat and cook for 5 minutes each side or until crispy, golden, and cooked in the middle. Serve with salt reduced soy sauce, sesame oil, or your favourite condiments.

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