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Korean-style vegetable pancakes
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Serves: Makes 16 pancakes, serves 4 people
2 large British Blacktail Free Range eggs
100g plain flour
150ml vegetable stock
200g Savoy cabbage, thinly shredded
1 small leek, thinly shredded
1 carrot, coarsely grated
2-3 tsp Cooks’ Ingredients Gochujang Chilli Paste
1 tbsp sunflower oil
200g jasmine rice, cooked
4 salad onions, shredded
1 tsp black sesame seeds
1-2 tbsp sriracha or other chilli sauce (optional)
1. In a large bowl, beat together the eggs, flour and stock. Stir in the cabbage, leek, carrot and Gochujang paste.
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.
3. Serve the pancakes with cooked rice, scatter over the salad onions and sesame seeds and a little drizzle of chilli sauce, if using.
Typical values per serving:
This recipe was first published in December 2018.