Zucchini Soybean Pancake Rice Roll

Zucchini Soybean Pancake Rice Roll

Rice·Grilling

Calories

400kcal

Carbs

82.8g

Protein

9.3g

Fat

4.5g

Sodium

447.6mg

Ingredients

Main

RiceZucchiniOnionGreen ChiliDomestic Wheat FlourRice Bran Oil

Others

Gochujang (Red Chili Paste)WaterBlack SesameSesame OilSalt

Rice 100g, Zucchini 25g, Onion 10g, Green Chili 5g, Gochujang (Red Chili Paste) 15g, Domestic Wheat Flour 50g, Water 50g, Rice Bran Oil 1.5g,Black Sesame 1g, Sesame Oil 1g, Salt 0.2g

Instructions

  1. 1

    Grate the onion and finely chop the zucchini and green chili.

    Zucchini Soybean Pancake Rice Roll step 1
  2. 2

    Dissolve gochujang in ½ cup water and mix evenly with domestic flour.

    Zucchini Soybean Pancake Rice Roll step 2
  3. 3

    Add the ingredients from 1 to 2 and knead into dough.

    Zucchini Soybean Pancake Rice Roll step 3
  4. 4

    Heat brown rice oil in a pan and thinly pan-fry the ingredients from 3.

    Zucchini Soybean Pancake Rice Roll step 4
  5. 5

    Season the rice with sesame oil, black sesame, and salt.

    Zucchini Soybean Pancake Rice Roll step 5
  6. 6

    Spread the seasoned rice thin on the zucchini jangtteok, roll up, and cut into about 2-3cm lengths.

    Zucchini Soybean Pancake Rice Roll step 6