Korean pancakes

Name: Korean pancakes
Prep time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 120 g white flour; 1 tsp liquid honey; 400 g red cabbage; 150 g leek; 2 spring onions incl. green parts; 2 carrots; 5 tbsp toasted sesame oil; ½ tsp salt; 2 tbsp soy sauce; 1 tbsp lemon juice; 1 tsp sesame seeds

Vegetarian Asian cuisine lunch

Total: 1 hr | Active: 1 hr

vegetarian, lactose-free

233 Likes

Crisp, golden brown and irresistible – Korean pancakes are the ultimate comfort food. Perfect for a relaxed evening with friends or to enjoy alone as you settle down for a Netflix binge. Tip: The pancakes can be kept and will taste just as delicious the next day. Simply reheat them briefly in the oven at about 180 °C – this will make them nice and crisp again.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 people

Batter
120 g	white flour
½ tsp	salt
2 ½ dl	water
400 g	red cabbage, very thinly sliced
150 g	leek, cut into thin slices
2	spring onions incl. green parts, cut into thin rings
2	carrots, very thinly sliced

Dip
2 tbsp	soy sauce
1 tbsp	toasted sesame oil
1 tbsp	lemon juice
1 tbsp	water
1 tsp	sesame seeds
1 tsp	liquid honey

To fry
4 tbsp	toasted sesame oil

How it's done

Batter

In a large bowl, mix the flour, salt and water well. Add the cabbage and all the ingredients up to and including the carrots, then mix until the vegetables are evenly coated with the batter.

Dip

Combine the soya sauce and all the ingredients up to and including the honey, set the dip aside.

To fry

Heat 1 tbsp of oil in a wide, non-stick frying pan. Reduce the heat. Add 1/4 of the batter to the pan in 5 portions, shape into small pancakes and fry until golden brown for approx. 4 mins. on each side. Remove, drain on kitchen paper. Prepare the rest of the pancakes in the same way with the remaining oil, serve with the reserved sauce.

Show complete recipe