Korean-style pancakes with cabbage slaw

Step by Step

Step 1

Mix the flours together in a large bowl and gradually whisk in 300ml cold water. The consistency should be like thick double cream. Whisk in the miso paste and stir through the salad onions until well coated.

Step 2

Mix the soy sauce with 2 tbsp rice vinegar in a dipping bowl. Toss the cabbage in a large bowl with the remaining vinegar, 1½ tbsp sesame seeds and a drizzle of oil, to taste.

Step 3

Place a large nonstick frying pan on a high heat and add 2 tbsp oil to coat the bottom. Drop a little batter into the pan and if it sizzles in the oil, it’s hot enough.

Step 4

To make 2 large pancakes, add half the salad onions and batter to the hot pan and spread out into a layer around 1cm thick. Cook for 3-4 minutes each side until deep golden and crisp, then drain briefly on kitchen paper. Repeat the process with the remaining batter, using the remaining oil. Cut the pancakes into bitesized squares and serve immediately with the dipping sauce and slaw, scattered with the remaining sesame seeds.