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Korean Pancake Pop-Up at Morningtide

12 25 17

It was a good day. We cooked, we gathered and we gave. A campaign that I came across on Instagram recently put together by 5 top food magazine editors (Bon Appetit, Cherry Bombe, Cooking Light, Food & Wine and Saveur) became reality. Huge thanks to my friend Lisa at Morningtide shop (opened in Fall 2017), we were able to make it happen. With everything that is going on around us, especially during holiday season, I feel like being able to pull through with your plan and just showing up is a huge success.

With very little time to prepare and promote the event, I decided to keep it really simple and make Korean pancakes (made-to-order)! I prepared two types: Kimchi and Chives/Green Onion/Perilla. They were both equally popular at the pop-up. So I’m sharing a quick write-up of the recipe for how to make your own batter at home and make your own magic sauce to go with it. You can make the kimchi pancake with the same batter. I recommend using less water in the batter for kimchi since kimchi juice will add water so it will be thinner than the recipe you see below. Hope you love it.

If you would like to join the force #cookgathergive, you still have time until Dec 31 to take part!

Photography by Sarah M. Park

1 cup chopped Korean chives
½ cup chopped Korean large green onion (pn. Dae Pa)
¼ cup chopped Korean perilla (pn. Kkennip)
grapeseed oil

2 cups all purpose flour
1 tsp granulated garlic powder
1 tsp granulated onion powder
½ tsp fine sea salt
2 cups water

¼ cup soy sauce
1 tbsp brown rice vinegar
1 tsp sesame oil
1 tsp grounded sesame seeds
1 finely chopped green onion
1 finely chopped Korean green chili
1 tsp gochugaru (red chili flakes)

Chop all three ingredients (chives, green onion and perilla) in about 1” size. Make the pancake batter by mixing the ingredients with water. Mix until batter is smooth without over mixing. Add the chopped ingredients and season lightly with salt. Make the dipping sauce and set it aside.

Add about 1 tbsp of grapeseed oil in small non-stick skillet (about 8” size) on high heat. Add the mixed batter (about 1 scoop of ladle) and spread it out thin all the way to the edge. Cook it on high heat for about 3-5 min then flip over and lower the heat to medium. Press down with the spatula the middle and edges so it will cook thoroughly. Add little bit more oil around the edges for crispier pancake. Flip it over one more time and finish off cooking for another 2-3 min until it’s crispy golden brown on each side. Serve with dipping sauce.

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