1 serving (150 grams) contains 250 calories, 6.0 grams of protein, 10.0 grams of fat, and 35.0 grams of carbohydrates.
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Nutrition Information
Calories |
394.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 47.3 mg | 15% | |
| Sodium | 788.6 mg | 34% | |
| Total Carbohydrates | 55.2 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Sugars | 3.2 g | ||
| protein | 9.5 g | 19% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 63.1 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 236.6 mg | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Korean pancakes
Korean pancakes, or "jeon," are savory treats popular in Korean cuisine. Made by pan-frying a batter of wheat flour, eggs, and water, they often include a mix of vegetables like green onions, zucchini, or carrots, and may feature proteins like shrimp, pork, or seafood. Variations such as "pajeon" (green onion pancake) or "haemuljeon" (seafood pancake) allow for a range of flavors and textures. While traditionally enjoyed as an appetizer or side dish, they’re hearty enough to stand alone. Nutritionally, Korean pancakes are a good source of protein and fiber when filled with vegetables or lean proteins, but they can also be high in refined carbs, sodium, and oil due to the frying process and dipping sauces. For a lighter version, they can be pan-fried with minimal oil or packed with extra veggies for added nutrients. Their versatility makes them an excellent comfort food or sharing plate.
