RECIPE: Korean pancakes

These savoury pancakes are great if you're following a vegan, gluten-free or dairy-free diet.


by Fiona Day |
Published on

Soak the mung beans and the rice in water overnight with 1 tbsp of whey, yogurt, buttermilk, kefir, lemon juice or vinegar.

To prepare your mise en place, cut the zucchini in matchsticks and place in large bowl with the salt. Toss the zucchini, then set aside and let it sit for one hour to draw out the moisture. Then, seed and diced the red bell pepper and chop the green onion. Peel and cut the onions into medium dice.

To blend the mung bean mixture, drain the mung bean and the rice and place in a blender along with the diced onions. Add 1 cup of water and blend. Then slowly add about ¼-½ cup of water while the mixture is blending. Then check the consistency. It should have the consistency of a pancake batter. Add the salt and blend again. Transfer to a large bowl.

To prepare the pancakes, squeeze out the liquid form the zucchini and add these to the pancake batter. Fold in diced red bell pepper, chopped green onion and mung beans sprouts until combined.

To cook the pancakes, heat a large stainless steel ( I used about 9-inch) pan or cast-iron pan over medium- high heat. When the pan is hot, add the oil. Swirl the pan to coat the whole surface with the oil. Ladle the pancake batter into the pan, about 4-5 inches in diameter are good or even smaller. Lower the heat slightly.

Cook until you see bubbles on the top of the surface. Then with an offset spatula, flip the pancakes and cook for another couple of minutes. Then transfer to a plate. Do the same with the rest of the batter, adding coconut oil for every batch.

To serve the pancakes, combine the soy sauce, vinegar and chili oil. Serve with the pancakes immediately. They are best when hot.

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