Easy Korean Potato, Leek, Chive and Chilli Pancakes
Divinely moorish and incredibly addictive, Korean Pancakes make a deliciously crispy lunch. I fry them up in batches for the fam, and whip up a quick dipping sauce to accompany these tasty bites.
The recipe is pretty straightforward and I’ve posted a little how to video at the end of this post.
Delcious Korean Pancakes
Equipment
- large frying pan
Ingredients
Batter
- 350 g (3 cups) gf flour
- 1 5sp salt
- 200 ml 2 water (see notes)
Veg
- 1 leek (julienned)
- 5 medium potatoes grated
- bunch chives chopped
- 1 green chilli chopped
- 3 tbsp oil for frying
Instructions
Batter
- Add salt to the flour and pour in the water unti you have a runny batter. Leave to one side, stirring occasionally and get on with veg prep.
Vegetables
- Julienne one leek. I do this by chopping the leek into three long lengths and finely chopping lenghtways so you have fine strips. I have demonstrated this in the short video below.
- Next grate five medium potatoes. Slice up a whole green chilli. Grab a bunch of chives and chope them up too.
- Give the batter a quick stir, then pop in all the vegetables and mix until they are fully incorporated into the batter.
- Heat your oil in a pan. Then use a soup ladel and pour batter into the hot pan.
- Cook for a couple of minutes until each side is golden and crispy.
- Transfer to a paper towel to take off excess oil, then I usually put mine in a warm oven until all the pancakes are cooked.
One of my favourite dipping sauce is toasting up some sesame seeds. Then in a little bowl a good dash of soya sauce, some rice vinegar, a sprinkle of sugar, a glug of plum wine and pour in the sesame seeds. Is your mouth watering?
Dipping sauces are so easy to make. You can sub the sesame seeds for some ginger and chilli or garlic and onions. Whatever flavour combo tickles your tastebuds.
For more recipes and stories and videos follow me @theveganhoneypot on Instagram.
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