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Korean Savoury Pancakes

Easy, healthy and very delicious Korean pancakes are a great light snack or a starter. It is best enjoyed with this special soy/vinegar dipping sauce.

Korean Savoury pancakes
Korean Savoury pancakes


Vegetables with crunchy texture like carrots, courgettes and bell peppers work really well. Julian-cut them and they still remain crunchy in the soft pancakes. I usually make these with leftover cooked chicken. But any meat or seafood that don't requiore lengthy cooking time like salmon bits , prawns, or quids are suitable .Key to this is the dipping sauce and some spring onions.

Korean pancakes were my secret weapon when doing baby weaning all those years.

I introduced lots of different vegetables and meat to the children through these pancakes. ( no salt & dipping sauce) I cut them in strips, roll in pinwheels, slice in small cubes so it is easy for little hands to pick and feed themselves.


For the pancakes ( you will soon remember this off by heart !!)

Serve 6 as a starter

  • 2 cups of plain flour

  • 1 1/2 water

  • 1 large egg

  • a pitch of salt

Make this first by mixing all ingredients together into a thick batter, while you chop up the vegetables, allowing the batter time to rest.

Then add vegetables , cooked meat or seafood of your choice and mix well. Don’t forget some thinly sliced spring onions.

For the dipping sauce

  • 1/2 cup Japanese soy sauce

  • 1/4 cup water

  • 1 tbsp rice vinegar

  • 2 tbsp sugar

  • 1 tbsp sesame oil

  • 1 cloves of garlic, minced

  • 1 tsp toasted white sesame seed

Whisk everything together and warm it up gently for 1 min in the microwave until sugar dissolves.

Cooking tips

Heat a tablespoon of oil in a non-stick frying pan on hight heat. Once hot, pour a ladle of the pancake batter in the pan. Flatten and spread the filling around using the back of the ladle.

Lower the heat to medium and let it cook for 2-3 minutes on each side.

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