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You are here: Home / Vegetable dishes / Korean Style Pancakes with Spicy Fried Beansprouts

Korean Style Pancakes with Spicy Fried Beansprouts

May 21, 2015 by Laura Scott 24 Comments

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In recognition of the fact it is National Vegetarian Week, I thought I would try to create something a little special, possibly a little unusual, for all of my veggie friends out there. Influenced by my love of Korean food, I have created a dish that would satisfy both vegetarians and fellow chilli fans alike.

korean style pancakes

This dish would be perfect as a starter or a quick lunch. The good news is these Korean style pancakes could be prepared in advance and re-heated at the last minute, in the oven. I wouldn’t recommend microwaving these crisp savoury pancakes, they require a warm crunch would only an oven could provide.

korean style pancakes

The interesting thing about this recipe is that the bean sprouts are boiled before being briefly stir fried. I had tried this method out before, in another Korean inspired dish. I noticed how tasty the bean sprouts were and this surprised me. I though boiling bean sprouts would make them become waterlogged and flabby but they are absolutely fine, honestly.

korean style pancakes

 

I serve these moreish little bites with my very popular chilli sauce, made in batches regularly at How to cook good food. If you love Sriracha, then this is the sauce for you.

korean style pancakes

Also, if you are a keen cook then you might like to enter my current giveaway. It is to win a Froothie 9200 Optimum power blender RRP £429. HERE is the link to enter.

I am linking my Korean style pancakes to:

korean style pancakes

Meat Free Mondays – Tinned Tomatoes

Extra Veg – Veggie Desserts, Fuss Free Flavours, Utterly Scrummy

Credit Crunch Munch – Baking Queen, Fab Food 4 All, Fuss Free Flavours

Here are a few more Korean veggie recipes you might like:

Kimchi quinoa burgers – Food to Glow

Gochujang spiced dumplings – Franglais Kitchen

Kale Kimchi – Zen Kimchi

Kimchi porridge – Aeri’s Kitchen

Braised tofu – Crazy Korean cooking

Royal Korean Food – Fuss Free Flavours

korean style pancakes
Print

Korean Style Pancakes with Spicy Fried Beansprouts

These pancakes make a perfect spicy starter

Course Main Course, Vegetarian
Cuisine Asian
Keyword korean style pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Laura Scott

Ingredients

  • For the pancakes:-
  • 150 g plain flour
  • salt & pepper
  • 1 garlic crushed
  • 1 bunch spring onions chopped into 2 inch segments and sliced in half
  • 1 medium onion thinly sliced
  • 1/2 bunch coriander roughly chopped
  • 1/2 tsp crushed chillies
  • 100 ml water
  • oil for frying the pancakes
  • For the bean sprouts:-
  • 1 bag bean sprouts
  • 1 tbsp sesame oil
  • 1/4 tsp crushed chillies
  • 1 clove garlic crushed
  • 4 spring onions finely sliced
  • 1/2 bunch coriander roughly chopped
  • salt & pepper
  • sesame seeds for garnish

Instructions

  1. -For the pancakes:-
  2. Mix all of the dry ingredients in a mixing bowl (apart from onions)
  3. Measure the water then add to the dry ingredients and whisk well
  4. Fold in the onions
  5. Heat some oil in a medium or large frying pan over a medium high heat
  6. Add spoonfuls of the batter and fry over a medium heat until both sides are golden brown (about 5 minutes)
  7. Remove from the pan and place in a low oven until ready to serve
  8. For the bean sprouts:-
  9. Bring a large saucepan to the boil with hot water then add the bean sprouts and cook for 4 minutes
  10. Drain the bean sprouts
  11. Heat the sesame oil in a medium saucepan then add the garlic and chilli to the pan and fry until the garlic turns light golden brown
  12. Add in the spring onions followed by the bean sprouts, salt & pepper and cook over a medium heat for 2 minutes before adding in the coriander and cooking for one more minute
  13. Remove from the heat and place a handful of bean sprouts on top of the warm pancakes
  14. Garnish them with a splash of chilli sauce, sesame seeds and serve

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Related

Filed Under: Main dishes, Vegetable dishes, Vegetarian dishes Tagged With: Beansprouts, chilli, Dinner, Korean, Lunch, Main course, Pancakes, Snacks, Spicy, spring onion, starter

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Comments

  1. kellie@foodtoglow says

    May 21, 2015 at 7:51 am

    You’ve taken kimchi jeon to another level! As a fellow kimchi-head I also make similar pancakes but with shredded carrot, which now seems quite pedestrian. I really like the beansprout up grade. I didn’t realise that about the boiling. Top tip! I think these might go with the Japanese-influenced spring onion recipe I just posted. 🙂

    Reply
    • Laura Scott says

      May 21, 2015 at 9:04 pm

      I noticed your spring onion recipe Kellie and thought this was a perfect match for it. We have very similar tastes!

      Reply
  2. Camilla @FabFood4All says

    May 21, 2015 at 9:37 am

    Love these healthy and oh so tasty Korean style pancakes and agree that microwaves are bad news with wheat products as they just go flabby! Thanks for entering #CreditCrunchMunch;-)

    Reply
    • Laura Scott says

      May 21, 2015 at 9:04 pm

      True Camilla, nothing worse than soggy foods!

      Reply
  3. Becca @ Amuse Your Bouche says

    May 21, 2015 at 3:03 pm

    These look absolutely gorgeous! I’ve never heard of boiling beansprouts, will have to try that one!

    Reply
    • Laura Scott says

      May 21, 2015 at 9:05 pm

      Yes, I have been surprise by this Becca too, but they hold up well!

      Reply
  4. Nayna Kanabar says

    May 21, 2015 at 3:46 pm

    These pancakes look and sound delicious I especially like that they have the bite from the chilli, that’s right up my street I love spice in y food.

    Reply
    • Laura Scott says

      May 21, 2015 at 9:06 pm

      I agree Nanya, love spice in food and chilli adds a lovely hit of flavour 🙂

      Reply
  5. Emma @ Supper in the Suburbs says

    May 21, 2015 at 3:48 pm

    These look awesome – will definitely be bookmarking these! I don’t know a lot about Korean food (except Kimchi and Korean style barbeque!) Thanks for suggesting other korean recipes too 🙂

    Reply
  6. Jen says

    May 21, 2015 at 4:14 pm

    Delicious looking crispy pancakes. I’d have thought the same about boiling beansprouts too so that’s handy to know. 

    Reply
    • Laura Scott says

      May 21, 2015 at 9:07 pm

      Thanks Jen, the pancakes also re-hat very well the following day. Even more crisp and tasty!

      Reply
  7. Lucy @ BakingQueen74 says

    May 21, 2015 at 9:51 pm

    These pancakes look amazing and I think I could attempt this recipe! Have always thought Korean food would be too complicated for some reason. Love the sound of the flavours together. 

    Reply
    • Laura Scott says

      May 21, 2015 at 10:38 pm

      Hi Lucy, the pancakes are no more complicated than regular pancakes. Well worth a try!

      Reply
  8. Sarah Maison Cupcake says

    May 22, 2015 at 10:40 am

    These look incredible! I loved the Korean food we had at FBC last year and it’s a cuisine I want to try more of!

    Reply
    • Laura Scott says

      May 22, 2015 at 11:18 am

      I am lucky to have lots of good Korean restaurants and food shops near me so I can even buy lovely Korean food ready made and it isn’t very expensive either. Next up I need to get kimchi making!

      Reply
  9. Jeanne Horak-Druiff says

    May 22, 2015 at 11:07 am

    Oh I love the look of these! Have very little idea about Korean food but this looks fantastic. Interesting about the bean sprouts – like you, I would have imagined boiling would not improve them – but now I feel compelled to try!

    Reply
    • Laura Scott says

      May 22, 2015 at 8:41 pm

      I am sure you would love Korean food Jeanne. It is very diverse and so tasty yet not too heavy. I hope you get to sample Korean food soon, I would recommend the bbq meats to start 🙂

      Reply
  10. Jude says

    May 22, 2015 at 1:18 pm

    What a gorgeous recipe, and the photographs are fabulous,  I’m always impressed with your clever and creative ideas, these just look and sound so tempting.

    Reply
    • Laura Scott says

      May 22, 2015 at 8:42 pm

      Thanks Jude, I did enjoy photographing these pancakes, and eating them!

      Reply
  11. Kate @ Veggie Desserts says

    May 24, 2015 at 11:17 am

    I love these! So interesting to boil the bean sprouts first, too. I’ll have to try these Korean pancakes. Thanks for linking up to #ExtraVeg!

    Reply
    • Laura Scott says

      May 27, 2015 at 10:53 pm

      Thanks Kate, hope you try them sometime!

      Reply
  12. nazima says

    May 30, 2015 at 10:04 pm

    Laura these sound SOOO good! love pancakes and am absolutely have to try this out one evening as they look so moreish!

    Reply
  13. Janie says

    July 15, 2015 at 9:15 am

    Oh gawd, I’m in! I’m having a month off eating all nightshades, and I’m finding I’m missing chillis and tomatoes the most. I’m a bit surprised at how often I go to reach for the dried flakes, the hot sauce or the fresh chillis in my fridge 🙁
    Janie x

    Reply
    • Laura Scott says

      July 16, 2015 at 12:39 pm

      Oh that is bought Janie, poor you!

      Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

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