Waitrose and Partners
Korean-style vegetable pancakes

Korean-style vegetable pancakes

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

  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.

Nutritional

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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