Korean Pancake

Cook Time 15 minutes

Servings 2


¾ cup of plain flour, sifted

⅔ cup of water

1 egg, whisked

1 tsp soy sauce

3 spring onions, cut in half and then julienned

¼ cup of kimchi finely chopped

4 green prawns, peeled and chopped

1 tsp sesame seeds

2 tbsp of extra virgin olive oil, for frying

To serve

1 tbsp sweet chilli sauce

1 spring onion, finely chopped

1 tsp sesame seeds


Whisk together the water, egg and soy sauce in a large bowl. Add the flour and mix until there are no lumps and a smooth batter forms. Add the spring onions, kimchi and sesame seeds and fold through.

Heat oil in a pan and dollop batter in. Spread out to make an even pancake that almost reaches the side of the pan. Scatter over the prawns and cook for a few minutes or until golden on the bottom and slides easily in the pan. Flip and cook for a further minute. Cut into wedges and top with sweet chilli sauce, spring onion and a sprinkle of sesame seeds.


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