Lifestyle Korean pancake recipe: Quick & easy 6 step lunch

Korean pancake recipe: Quick & easy 6 step lunch

This Korean pancake recipe is super quick, easy and toddler friendly! Surprisingly, I feel like I have even less time since being in lockdown. Being stuck at home with a little one all day every day is HARD WORK! We are running out of ideas for lunch, and I definitely miss eating out. It’s crazy how much we rely on it!

Korean food is a favourite of ours, to be honest most asian cuisine is.

Here is a re-creation of a Korean style pancake, it is baby/toddler friendly and sort of mess free (no sticky, saucy hands everywhere). The hardest and most time consuming part is chopping up all of the ingredients, but if you have a mandoline handy it would save a lot of time. I recently purchased this OXO mandoline which is impressive, I love that it catches in its own container, and has 4 different grater styles. 



Korean Pancake Recipe

Easy Korean Style Pancake Recipe

A cheap, simple, mess free and toddler friendly lunch recipe!
Prep Time15 mins
Cook Time15 mins
Course: Lunch
Cuisine: Asian, Korean
Keyword: Korean Pancake, Pancake, Vegetarian Friendly
Servings: 4 people
Author: Ruby Castilho
Cost: £5

Equipment

  • Large frying pan
  • Knife / Mandoline

Ingredients

  • 1 carrot
  • 2 potatoes
  • 1 cabbage or lettuce
  • 1/2 brown onion
  • 1 spring onion (finely chopped, separate green and white)
  • 2 slices bacon optional
  • 2 eggs
  • 2 tbsp plain flour
  • 1 tbsp water
  • 1 tbsp olive oil
  • 1/2 tsp salt (or to taste)
  • 1 tsp pepper (or to taste)

Instructions

  • Chop all vegetables and meat into thin matchstick sizes, place in large bowl with the white part of the spring onion
  • Add the flour, water, salt and pepper and mix it all up with your hand
  • Using a large non-stick frying pan. Heat oil and lay the mixture out as thinly as possible. Let that cook on med-high heat until the bottom begins to brown
  • Once starting to brown, you have two options.                    
    1 – Crack 2 eggs on top and cover with a lid to cook (this will give you sunny side up eggs on top of the pancake). Leave it covered until eggs are as desired, I stop it whilst the yolk is still runny.                    
    2 – Flip the pancake and continue to cook until the other side is brown.
  • Voila! Put it on a plate and sprinkle the finely chopped green spring onion on top. Serve it with a dipping sauce (recipe in my blog, see link below). Enjoy!

Notes

This Korean pancake recipe can be made vegetarian friendly, just don’t add bacon. 

Click here for sweet and tangy Korean dipping sauce recipe!


Recipe inspired by the awesome https://aaronandclaire.com

*Amazon link is an affiliate link.

Leave a Reply

author

Emma Hayes

There I was in a hot yoga studio with plenty of bright natural light and bending myself into pretzel like positions for the very first time.

instagram