Korean Kale Pancakes
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 280 g Korean pancake mix
- 375 ml water
- 6 duck eggs (or hen eggs)
- 45 g kale
- 2 spring onions
- 1/2 tsp salt
- 1 pinch ground white pepper
- 1 tsp Yuzu juice (you can also use lemon or lime juice)
- 2 tbsp light soy sauce
- 1 tsp mirin
- 1 tsp sugar
- 1 tsp water
Instructions
- 1
Boil a saucepan of water and add some vinegar, poach the egg once the water is boiling. Once they are cooked, drain the water and leave aside. I usually poach the eggs while cooking the pancakes so I can serve both warm.
- 2
Chop the kale and spring onion finely.
- 3
Mix the pancake mix and water in a mixing bowl then add chopped kale, spring onion and seasonings. Mix well.
- 4
Mix all the ingredients for dipping sauce and leave it aside.
- 5
Heat up a little bit of oil in a frying pan. I use a mini frying pay to fry the pancakes. You can also use a 10 or 12” of frying pan to make a big pancake if you think fry small pancakes take too much time and trouble.
- 6
Fry both sides of the pancakes until golden and serve with poached eggs and dipping sauce. You can leave out the eggs if you’re a vegan.