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1. Cut leftover seasoned bean sprouts into 1-2 cm lengths. 2. Cut any leftover spinach, mung bean sprout, bracken and bellflower root namul into 1-2 cm lengths as well. 3. Put the namul from steps 1 and 2 in a wide bowl, add 2-3 eggs and mix well. 4. Add 300 g of cold cooked rice to step 3 and mix evenly, then add 4 Tbsp pancake mix and stir it in. 5. Heat cooking oil in a pan, drop in the mixture from step 4 one spoonful at a time, shape into round flat pancakes and fry both sides until golden. |
