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Seaweed and Chicken Breast Pancakes (Miyeok Dakgaseumsal Jeon)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Seaweed and Chicken Breast Pancakes (Miyeok Dakgaseumsal Jeon)

미역 닭가슴살전

Side dish · Grilled

Side dishesCourse
234kcal · per serving
4/5Spice
No pork
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Recipe

Seaweed and Chicken Breast Pancakes (Miyeok Dakgaseumsal Jeon)

🌶 Spicy 4/5No porkContains: egg, gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1
  • chicken breast닭가슴살
    100 g
  • seaweed (miyeok)미역
    10 g
  • tofu두부
    50 g
  • Korean green chili pepper (cheongyang gochu)청양고추
    10 g
  • green onion대파
    10 g
  • carrot당근
    10 g
  • egg계란
    60 g
  • Sauce: low-sodium soy sauce소스 : 저염간장
    30 g
  • vinegar식초
    15 g
  • lemon juice레몬즙
    10 g
  • wasabi고추냉이
    5 g
  • toasted sesame seeds통깨
    1 g

Nutrition per serving

234kcal
14gCarbs
17.7gProtein
11.9gFat
284.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Finely chop the chicken breast and season it with salt and pepper.
  2. Soak the seaweed in water, then chop it finely.
  3. Squeeze all the water out of the tofu.
  4. Finely chop the green chili pepper, green onion, and carrot.
  5. Make the sauce.
  6. Mix the prepared ingredients with the egg to make a batter and pan-fry it into bite-sized pancakes.
💡 TipThe sauce, made by adding wasabi to low-sodium soy sauce, brings out the rich flavor of the seaweed and fills in what is missing, lowering the sodium, and mixing in tofu adds a nutty richness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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