Korean Pancakes, AKA Yachaejeon

Recipe from @londonbruncher on Tiktok

Ingredients:

• 2 eggs

• 100g plain flour

• 150ml vegetable stock

• 200g Savoy cabbage, thinly shredded

• 1 small leek, thinly shredded

• 1 carrot, coarsely grated

• 3 tsp Gochujang Chilli Paste (approx. 2-3 tsp)

• 1 tbsp sunflower oil

To serve:

• 200g jasmine rice, cooked

• 4 salad onions, shredded

• 1 tsp black sesame seeds

• Optional: 2 tbsp sriracha or other chilli sauce (approx. 1-2 tbsp)

Method:

• In a sizable bowl, combine the eggs, flour, and stock by beating them together. Incorporate the cabbage, leek, carrot, and Gochujang paste.

• Heat a small amount of oil in a big non-stick frying pan and delicately sauté spoonfuls of the mixture in batches for 4-5 minutes per side until crisp and thoroughly cooked. Maintain warmth while preparing the remaining pancakes.

• Accompany the pancakes with cooked rice, garnish with salad onions and sesame seeds, and add a slight drizzle of chilli sauce, if desired.