Savory Namul (Vegetable) Pancake Waffles
Chuseok Special: Delicious Namul Pancake Waffles Using Leftover Holiday Vegetables
Do you often find yourself with leftover namul (seasoned Korean vegetables) after holidays? Instead of eating the same dishes repeatedly, why not try this creative Chuseok recipe that transforms leftover namul into delightful ‘Namul Pancake Waffles’? This dish combines the savory flavors of rice and vegetables with the delightful crispiness of a waffle, making it a hit with everyone from kids to adults. It’s a simple yet incredibly flavorful and nutritious option. Enjoy the festive flavors of the holiday in a new and exciting way. ^^
Ingredients- 2 bowls of warm cooked rice
- 1 handful of assorted namul (about 50g, cooked and seasoned vegetables)
- 1 egg
- 1 pinch of salt (approx. 1g)
- Cooking oil or olive oil, as needed
- 1 packet of furikake or sesame seeds (or 1 Tbsp)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Namul Pancake Waffles. You can use any namul you have on hand, especially leftovers from holiday feasts. Ensure the rice is warm, as this helps it mix well with the vegetables.
Step 2
Finely chop the prepared namul into bite-sized pieces. The texture of the namul will influence the final pancake. Chopping them finely ensures they integrate well into the waffle batter. Remove any tough stems.
Step 3
These finely chopped vegetables will add a pleasant texture to the waffles and enhance their visual appeal with vibrant colors.
Step 4
In a large bowl, combine the 2 bowls of warm rice with the handful of finely chopped namul. Add 1 packet of furikake (or sesame seeds) for an extra layer of flavor. Furikake seasons the rice beautifully, often eliminating the need for additional seasoning.
Step 5
To enhance the flavor and texture, crack in 1 egg. Add a pinch of salt to lightly season the mixture. The egg acts as a binder, helping all the ingredients stick together.
Step 6
Using a spatula or your hands, gently mix all the ingredients together until well combined. Be careful not to mash the rice grains; mix gently so that the namul, furikake, and egg are evenly distributed throughout the rice. If the mixture is too wet, add a little more rice; if it’s too dry, you can add a splash more egg.
Step 7
Now, prepare your waffle maker. Lightly brush the inside surfaces of the waffle maker with cooking oil or olive oil. Applying enough oil is crucial to prevent the rice mixture from sticking and to ensure a crispy finish. Preheating the waffle maker over medium-low heat is also important.
Step 8
Spoon 1-2 tablespoons of the mixed rice and namul batter onto the hot sections of the waffle maker. Avoid overfilling, as it can spill over the sides. Use the back of the spoon to gently press down and shape the batter.
Step 9
For an extra indulgence, place a slice of your favorite cheese (like mozzarella or cheddar) on top of the rice batter. Then, cover the cheese with a bit more rice batter and close the waffle maker lid. The melted cheese will add a wonderful gooey texture and rich flavor.
Step 10
Close the waffle maker lid and cook for about 3-5 minutes, or until the waffles are golden brown and crispy on the outside. Keep an eye on them to prevent burning, adjusting the cooking time based on your waffle maker’s performance. They are ready when the exterior is satisfyingly crisp.
Step 11
Carefully remove the cooked Namul Pancake Waffles from the waffle maker and place them on a plate. Enjoy the delightful contrast between the crispy exterior and the moist, flavorful vegetable rice filling! They are delicious on their own, or you can serve them with ketchup or chili sauce for a different taste experience. Your Namul Pancake Waffles are ready!
