Korean-style vegetable pancakes

Name: Korean-style vegetable pancakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 British Blacktail Large Free Range Eggs; 100 g plain flour; 150 ml vegetable stock; 200 g Savoy cabbage, thinly shredded; 1 small leek, thinly shredded; 1 carrot, coarsely grated; 3 tsp Cooks’ Ingredients Gochujang Chilli Paste (approx. 2-3 tsp); 1 tbsp sunflower oil

Gochujang chilli paste gives these savoury Korean pancakes an authentic spicy kick.

4 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

2 British Blacktail Large Free Range Eggs
100g plain flour
150ml vegetable stock
200g Savoy cabbage, thinly shredded
1 small leek, thinly shredded
1 carrot, coarsely grated
3 tsp Cooks’ Ingredients Gochujang Chilli Paste (approx. 2-3 tsp)
1 tbsp sunflower oil

To serve:

200g jasmine rice, cooked
4 salad onions, shredded
1 tsp black sesame seeds
2 tbsp sriracha or other chilli sauce (approx. 1-2 tbsp) (optional)

Method

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.