It’s true. According to the Ankle Biters, Korean pancakes are as much fun as tacos. I can see their point. Lots of little bowls of ingredients all waiting to be stuffed inside a pancake, food made to be eaten with the fingers and best of all, a bowl of sauce specially for dipping. Feastalicious!

You can use whatever you have floating around for the fillings for these which makes it a very budget friendly meal The fillings I have listed are based entirely on what happened to be in the house. I got a little manic making this, make sure all your ingredients are well prepped and the dipping sauce made before the cooking phase begins and have slaves the Ankle Biters on hand to take completed dishes out to the table.

Korean Savoury Pancakes
For the Pancakes
1 1/2 cups plain flour
pinch salt
3 eggs, beaten
1 cup milk
For the Fillings
2/3 cup dried shitake slices
soy sauce
sesame oil
4 eggs, separated,
200g piece beef, finely sliced (easier when mostly frozen)
1 carrot, julienned
3 spring onions, cut into 6 cm lengths
1 cup shredded wombok
1 Chinese sausage, julienned
broccoli stem, julienned
For the Dipping Sauce
1/2 cup soy sauce
3 tablespoons rice wine vinegar
3 tablespoons sesame seeds, toasted & crushed
2 tablespoons finely sliced spring onions
1 tablespoon sugar

  1. Soak shitake mushrooms in hot water for 30 minutes. Drain and cook in a dash of soy sauce for 5 minutes, until tender. Place in a small bowl for serving
  2. Combine all ingredients for the dipping sauce and serve in individual dishes
  3. Combine all ingredients for the pancakes until batter is smooth
  4. In a lightly oiled pan, cook a thin omelette from the egg white, remove and slice thinly, place in a bowl for serving
  5. Repeat with egg yolk to make a thinly sliced yellow omelette
  6. Have a lightly oiled pan ready to make the pancakes and a small pan ready to cook the vegetables. I used a spray oil for minimum fat. You will be making your pancake stack and cooking the vegetables at the same time. This is where it can get manic.
  7. Each pancake should be slightly smaller than a bread and butter plate and thin. When cooked, stack on a plate.
  8. Meanwhile, briefly cook (stir fry) remaining ingredients (carrot, beef, wombok, sausage, broccoli stem), one at a time and place in small bowls for serving.
  9. Eating time! Everyone can fill their own pancakes and dip in their own sauce until replete!