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Korean-style vegetable pancakes

Korean-style vegetable pancakes

By Abigail Gerges
15’ Prep time
40’ Cook time
55’ Total time
292 Calories
4 Serving

Summary

Gochujang chilli paste gives these savoury korean pancakes an authentic spicy kick.
Abigail Gerges 0 Followers

Step by Step

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Step 1

In a large bowl, beat together the eggs, flour and stock. Stir in the cabbage, leek, carrot and Gochujang paste.
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Step 2

Heat a little of the oil in a large non-stick frying pan and gently cook spoonfuls of the mixture in batches for 4-5 minutes on each side until crisp and cooked through. Keep warm while you cook the remaining pancakes.
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Step 3

Serve the pancakes with cooked rice, scatter over the salad onions and sesame seeds and a little drizzle of chilli sauce, if using.

Ingredient

  • Plain flour
    Plain flour
    100 grams
  • Jasmine rice
    Jasmine rice
    200 grams
  • Vegetable stock
    Vegetable stock
    150 mls
  • Salad onion
    Salad onion
    4
  • Carrot
    Carrot
    1
  • British blacktail large free range eggs
    British blacktail large free range eggs
    2
  • Black sesame seeds
    Black sesame seeds
    1 tsp
  • Sunflower oil
    Sunflower oil
    1 tbsp
  • Sriracha
    Sriracha
    2 tbsp
  • Cooks’ ingredients gochujang chilli paste
    Cooks’ ingredients gochujang chilli paste
    3 tsp
  • Savoy cabbage
    Savoy cabbage
    200 grams
  • Small leek
    Small leek
    1

Nutrition Facts

View nutrition facts
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