serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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The Sustainable Soiree
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Vegetable oil, for shallow-frying
Pancake
- 200 g Korean pancake mix (부침가루) (see Note)
- 1 cup (250 ml) water
- 120 g kohlrabi top, finely chopped
- ½ long red chilli, finely chopped
- ½ long green chilli, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp soy sauce
Dipping sauce
- 50 ml soy sauce
- ½ long red chilli, finely chopped
- ½ long green chilli, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp sesame oil
Instructions
- In a large bowl, combine the ingredients for the pancake and mix well to combine.
- For the dipping sauce, combine the ingredients in a small bowl and set aside.
- Heat 2-3 tbsp oil in a large frying pan over medium heat. Pour in the pancake mixture and shallow fry until the base is lightly browned. Flip and cook until both sides are golden, and the pancake is cooked through.
- Remove the pancake to a cutting board and cut into 8 wedges. Transfer to a serving plate. Serve the kohlrabi top pancake with the dipping sauce.
Note
- Korean pancake mix is a pre-made buchimgae (Korean pancake) flour mixture and can be found easily at your local Korean supermarket.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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