Gochujang chilli paste gives these savoury Korean pancakes an authentic spicy kick.
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In a large bowl, beat together the eggs, flour and stock. Stir in the cabbage, leek, carrot and Gochujang paste.
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.
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 when made using specific products in recipe
Energy | 1,228kJ/ 292kcals |
|---|---|
Fat | 8g |
Saturated Fat | 1.6g |
Carbohydrates | 42g |
Sugars | 9g |
Fibre | 5.8g |
Protein | 10g |
Salt | 0.6g |
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