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Meatless Monday - Korean Pancakes

On several occasions potter/blogger Michèle Hastings has written about the Korean Pancakes that she and Jeff Brown like to make and eat.  They make them sound really good so I tried them too.

Yes, they are yummy.  They are also very versatile and easy.  You can make them with so many different veggies.  I made these with shrimp but tofu is the more vegetarian option.  It seems like you could swap out the veggies that are in this recipe with whatever is in season and juliennes well.  I used the food processor to cut up the veggies but they can be cut small with a knife too.

Traditionally they are served as a six to eight inch pancake cut into wedges.  I made them into traditional American size pancakes for ease of flipping.

This is another quick and easy recipe, perfect for a Monday night.  Thanks Michèle.

Korean Pancakes

For the sauce:

4 teaspoons soy sauce

4 tablespoons vinegar

2 teaspoon sugar

1/2 teaspoon crushed red pepper

3 teaspoons lightly toasted sesame seeds

For the pancakes:

2 cups all-purpose flour

1 1/2 cups water

2 eggs

1/2 pound finely chopped shrimp

3 ounces green onions, trimmed, quartered lengthwise, and cut into 2-inch lengths

1 small zucchini, cut into fine julienne

1 small carrot, cut into fine julienne

2 teaspoons minced garlic

1/2 teaspoon salt
Chives for garnish


For the sauce, combine the soy sauce, vinegar, sugar, crushed red pepper and sesame seeds in a small bowl, stirring until the sugar is dissolved. Set aside, you can even make this a day or so ahead of time.

For the pancakes use a large batter bowl and combine the flour, water, and eggs and mix gently until just combined. Add the shrimp, green onions zucchini, carrot, garlic, and salt and fold together briefly just to combine.

Heat a large skillet then when hot, coat with 2 teaspoons of the vegetable oil. Set the heat to medium-high. Drop 1/4 cup or so (for each pancake) of the pancake batter into the hot oil and use a spoon to spread into a circle, trying to get the filling ingredients as evenly spread out as possible. Cook until the pancake starts to become golden, about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2-3 minutes longer, transfer to a warm plate and cover loosely to keep warm while you prepare the remaining pancakes.

Serve warm, sprinkled with the chives and serve with the dipping sauce.

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  1. Michele has made these and they always look so good, I'll have to see if there is a way to make them gluten free.

    1. I would try rice flour to make them GF. Let us know if that works for you Linda.

  2. I love them TOO and make them GF with rice flour, yummy yummy!

    1. Thanks Gary, knowing rice flour works will be helpful to others.

  3. Oh wow! This looks delicious and pretty simple to make with what's on hand. XO

    1. They are both easy and delicious. I'll be trying them with other seasonal veggies as the seasons change.

  4. I love to make these! My favorite veggies to put in them are Asian chives and watercress. It's also fun to make different dipping sauces with a variety of heat. Bulgogi sauce right out of the jar is yummy too.

    1. Oh, I'll have to try them with those suggestions, thanks Michèle.


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