Green chili pancake (gochujeon:고추전) - PCOS-Friendly Recipe

Wind down your day with this nourishing american Green chili pancake (gochujeon:고추전). A well-balanced dinner is essential for women managing PCOS, as it supports overnight hormone regulation and helps prepare the body for restful sleep. This recipe combines wholesome ingredients that support both satiety and metabolic health.

This recipe pairs well with a side of leafy greens or a simple mixed salad to add extra fiber and micronutrients to your dinner.

http://www.maangchi.com/recipe/gochujeon Authentic Korean south sea ("Namhae") pancake made with green chili peppers and served with rice. Gochujeon 1 Ingredients (for 2- 4 servings): Green chili peppers, onion, fish sauce, flour, water, vegetable oil See ingredients pictures on my website: http://www.maangchi.com/ingredients Directions: 1. Place 1 cup of chopped green chili pepper and 2 tbs chopped onion into a bowl. 2. Add ½ cup flour, ½ cup water, and 1 tbs fish sauce. 3. Mix well. 4. Heat up a non-stick pan and add some vegetable oil or olive oil. 5. Add the mixture to the heated pan and spread it thinly. 6. Cook a few minutes until the bottom of the pancake turns golden brown and crispy. 7. Turn it over with spatula or flip it. Add more oil to make it even crispier if you want. If you add more oil, shake the pan and tilt it so that the oil spreads underneath the pancake. 8. A few minutes later, when the bottom of the pancake is crispy and golden brown, flip or turn it over again. 9. Transfer it to a cutting board and cool it down. 10. Cut into bite size pieces and put it on a plate. 11. Serve with rice. Gochujeon 2 Ingredients (for 2-4 servings): chicken breast, garlic, salt, green chili peppers, onions, fish sauce, flour, water, vegetable oil See ingredients pictures on my website: http://www.maangchi.com/ingredients Directions: 1. Boil chicken breast (about ½ cup's worth), 3 cloves of garlic, ¼ of a medium onion, and 1 tbs salt in 5 cups of water until the chicken is cooked well. 2. Drain the chicken and squeeze out any excess water. 3. Tear it into little strips and set aside. 4. Place 1 cup of chopped green chili pepper and 2 tbs chopped onion into a bowl. 5. Add ½ cup flour, ½ cup water, 1 tbs fish sauce, and the cooked chicken. 6. Mix well. 7. Heat up a non-stick pan and add some vegetable oil or olive oil. 8. Add the mixture to the heated pan and spread it thinly. 9. Cook a few minutes until the bottom of the pancake turns golden brown and crispy. 10. Turn it over with spatula or flip it. Add more oil to make it even crispier if you want. If you add more oil, shake the pan and tilt it so that the oil spreads underneath the pancake. 11. A few minutes later, when the bottom of the pancake is crispy and golden brown, flip or turn it over again. 12. Transfer it to a serving plate. 13. Serve with rice.