Korean Inspired Savoury Pancake (Pajeon)
Inspired by the beautiful Korean Pajeon, this recipe is really simply but is packed with flavour. Now if you’re looking for authentic Korean recipes head over to Joanne from The Korean Vegan who makes the most beautiful and authentic Korean food. But for now, I’m sharing a recipe I’ve created which is a gorgeous savoury pancake recipe. SOURDOUGH starter will take this to the next level. Just pour your discard into a pan instead of the batter and enjoy.
Let’s get into the recipe
Batter- So for the batter it’s just plain flour and lukewarm water. You can use your sourdough discard (if you’re a sourdough extraordinaire)
Spring Onions & Radish- Fried off first in the pan with Tamari and sesame oil before adding the batter on top.
Maple Syrup- For the dipping sauce I’ve used maple to add the sweetness.
Gochujang- A delicious Korean red chilli paste, packed with heat and flavour. If you can’t find any or get your hands on it, you can substitute this for a chilli paste (such as sriracha) but it’ll alter the flavour.
Kimchi- This is a gorgeous addition to the pancake. Kimchi is a Korean food, a fermented cabbage with chilli – it’s delicious! You can even add 1 tbsp of kimchi juice to the pan when frying the pancake. Be sure to keep your eye out for vegan friendly ones as a lot of kimchi has fish oil in it!
This post was sponsored on Instagram by Maple Canada. You can find the recipe over on their page too, plus lots of other delicious ones for sweet and savoury ideas.
Korean Inspired Pancake With Maple & Kimchi
FOR THE BATTER
- 2 spring onions sliced into thin strips
- 4 radishes sliced
- 150 g plain flour
- 165 ml lukewarm water
- 1/4 tsp of bicarbonate soda
For the Dressing (Will Serve Both Pancakes)
- 1 tsp pure Canadian maple syrup preferably amber syrup for its rich taste
- 1 tbsp sesame oil
- 1 tbsp gochujang or use a hot chilli paste
- A splash of tamari or soy sauce
For Frying Each Pancake
- 1 tbsp sesame oil
- 1 tsp tamari or soy sauce
Top Each Pancake With
- 1-2 spring onions chopped finely
- 2 tbsp Kimchi
- Start by mixing the batter together and set to one side
- Heat sesame oil and tamari in a pan (a skillet pan or non-stick pan works best)
- Slice the spring onions and radish then add to the hot pan of sesame oil, fry for a few minutes
- Pour in a ladle full of the batter and slowly move the mix around the pan until it’s covered the base and formed a circular shape
- Once little bubbles appear on the top, flip over and fry on the other side for 3 minutes
TO MAKE THE DRESSING
- Mix 1 tsp pure Canadian maple syrup, 1 tbsp sesame oil, 1 tbsp gochujang and a splash of tamari in a small bowl and set aside
- Plate and drizzle the dressing over the pancake (keep any extra sauce for dipping), add the kimchi and spring onion and a sprinkle of sesame seeds (optional) and enjoy!
If you like this recipe why not try my Banana Pancakes