Korean Inspired Maple & Kimchi Pancake (Pajeon)

Posted on February 18, 2021

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.

Maple Canada’s Page

Korean Inspired Pancake With Maple & Kimchi

Full of flavour, this Korean inspired pancake (pajeon) is made with kimchi, gochujjang and spring onions. It's packed with flavour and perfect for a savoury pancake recipe. You can use discarded sourdough starter for the batter also.

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Prep Time 5

Cook Time 8

Servings 2 People

Ingredients

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

Instructions

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

TO SERVE

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!

Video

https://www.instagram.com/p/CLXdOQxBKeU/

Notes

You want the batter thin enough that it can spread around the pan, you may need to add a dash more water if it is too thick.

If you like this recipe why not try my Banana Pancakes

korean pancake