Korean pancakes re very different in style to American pancakes and those you may associate with pancake day. In South Korea we cook ingredients within the pancakes instead of adding toppings afterwards. These pancakes often include Kimchi, seafood, chives and vegetables.
I personally like this with lots of vegetables and seafoods and dip them in soy sauce, for the perfect lunch or as a midnight snack with a Korean rice drink called Makgeolli or a glass of white wine or beer.
Making Korean pancakes is easy to do at home, so it’s definitely one you should try and let me know how you get on.
I have used the following ingredients:
To make the base pancake mixture you can use Korean pancake mix which you can buy from Asian supermarkets, if you don’t have any, you can make your own mixture with 2 cups of white plan flour (300g), 450ml water and add 1 egg and season with salt and pepper. Mix this all together into a batter (If you have Korean pancake mixture, you don’t need to add the egg and seasoning.)
Preparing the fillings/flavouring
Depending on what flavourings you wish to add, you will need to prepare them:
Once you are ready, mix your vegetables, seafood etc into your pancake mixture.
To cook put some oil in a frying pan and put in on high heat.
Once the pan is hot, use a ladle or spoon to put the mixture in the pan, enough to spread thinly over the pan.
Cook the pancakes for about 5 minutes and then flip them over and cook the other side until they are brown on both sides (probably 5 minutes each side)
Once cooked pop on a plate and serve with soy sauce.