Desserts, Drinks & Baking

Natto & Siraegi Curry Rice Pancakes

Name: Natto & Siraegi Curry Rice Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 40 g Cooked rice; 10 g Onion, minced; 5 g Carrot, minced; 15 g Natto; 10 g Soaked dried radish greens (siraegi); 3 g Curry powder; 2 g Green onion, minced; 5 g All-purpose flour; 10 g Egg; as needed Cooking oil; a pinch Salt; a pinch Ground black pepper

낫토 시래기 라이스전

Golden pancakes of hot rice mixed with natto, chopped dried radish greens, onion, carrot, curry powder and green onion, bound with a little flour and egg. Cheonggukjang can replace natto; choose a low-odor product if you dislike the smell.

🇰🇷 A twist on Pajeon — see the classic korean scallion pancake recipe →

📝 Step-by-Step Instructions

Finely chop the onion and carrot.

Natto & Siraegi Curry Rice Pancakes — step 1

Squeeze the soaked radish greens dry.

Natto & Siraegi Curry Rice Pancakes — step 2

Chop the radish greens finely.

Natto & Siraegi Curry Rice Pancakes — step 3

Add the onion, carrot and radish greens to the hot rice.

Natto & Siraegi Curry Rice Pancakes — step 4

Add the natto, curry powder and green onion and mix well.

Natto & Siraegi Curry Rice Pancakes — step 5

Season with salt and pepper, mix in the flour and egg, and pan-fry spoonfuls in oil until golden on both sides.

Natto & Siraegi Curry Rice Pancakes — step 6

📊 Nutrition Facts (per serving)

138Calories (kcal)

22.9 gCarbs

6.3 gProtein

2.9 gFat

163 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.