Korean Vegetable Pancake (pan-jeon)

by Susan Wills


A super-easy and yummy vegetarian meal with a side of greens, 4 as an appetiser. You can also omit the cabbage and carrot and replace with prawns, squid and clams for a seafood version.
2 cups flour (or if you have an Asian supermarket handy, substitute Korean pancake mix for the flour to make a lighter pancake)
2 cups water
2 eggs
3 spring onions
a quarter finely shredded cabbage
one large grated carrot
Vegetable oil
Salt & pepper to taste
dipping sauce
¼ cup soy sauce
½ tbsp vinegar (distilled white)
1 spring onion, finely chopped
1 clove garlic, crushed
½ tsp red hot chili pepper flakes (optional)
½ tsp caster sugar
1 tsp sesame oil


In a large bowl, whisk flour, water and egg until smooth. (Aim for the consistency of a thin pancake batter - add more water or flour if necessary). Stir in the carrot, half the spring onions and cabbage and season with salt and pepper. Leave to sit for about 10 minutes. Sprinkle some of the reserved spring onions into a lightly oiled medium-hot pan, then pour about ¾cup batter into a medium-hot pan, sprinkle over some of the reserved cabbage and let cook for around 6-7 minutes until the bottom has browned. Flip to the other side and cook for another 7 minutes. Repeat with the remainder of batter/spring onions/cabbage. Mix all dipping sauce ingredients together and serve the pancakes warm and sliced in pieces like a pizza.

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