Korean Pancakes
Korean Pancakes
Crispy-edged, golden pancakes loaded with vegetables come together in mins with a simple batter. Pan-fry and serve with a tangy sesame-soy dipping sauce. These pancakes deliver that perfect Korean balance of savoury crunch and fresh veggies, making any weeknight feel vibrant and banchan-ready. I used one carrot, one zucchini and half a red capsicum, but […]
Servings
4
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 60g white spelt flour
- 1 tsp sesame oil
- 60g arrowroot or tapioca starch
- 1 tbsp rice-malt syrup
- Sea salt & freshly ground black pepper, to taste
- ½ tsp baking powder
- 1 free-range or organic egg
- 120mL cold mineral water or cold water
- 3 tbsp kim chi (it’s ok if a bit of liquid is on the spoon too)
- 2½ cups vegetables, julienne or grated
- 6 spring onions, white parts cut into 5cm lengths, halved lengthways & sliced into matchsticks, green tops finely sliced for garnish
- Olive oil for frying
- Sauce
- 1 tbsp rice vinegar
Method
- In a large mixing bowl, combine both fl ours, salt, pepper and baking powder.
- Whisk egg and cold water together in a jug.
- Add to flours and whisk to combine.
- Add kimchi, vegetables and sliced white parts of spring onions and mix well.
- Add enough olive oil for shallow frying into a crepe pan or skillet and heat over a moderate heat.
- Scoop approx. ¼ cup of batter and place in hot pan, fl attening it out with the back of a spoon.
- Allow to crisp and brown on 1 side before fl ipping over. (This is important — turning too early risks them falling apart.) Repeat with remaining batter until all is cooked.
- Combine sauce ingredients in a small bowl.
- Serve with sauce and garnish with the green part of the spring onion
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