Try these Korean pancakes, then check out our kimchi pancakes, American pancakes, savoury pancakes, potato pancakes, sourdough pancakes and more pancake recipes. Check out more Korean recipes here and our South Korean food guide by local Back Kimyung.


  • 250g plain flour
  • 1 egg
  • 500g courgettes, julienned or coarsely grated
  • 3 spring onions, finely sliced



  • STEP 1

    Put the flour in a bowl and whisk in the egg with 200-250ml water and a good pinch of salt to make a thick batter. Leave it to rest for 10 minutes.

  • STEP 2

    Make the dipping sauce by mixing all the ingredients together.

  • STEP 3

    Add the courgettes plus 1 tbsp oil and some freshly ground black pepper to the batter and mix thoroughly. Heat a little oil in a large frying pan (or two smaller ones at once) and, when it’s very hot, ladle in enough mixture to cover the base completely. Cook until the underneath is set, then slide it out onto a plate and invert it back into the pan to cook the other side. Slide out the cooked pancake and keep warm in a low oven while you make more. Using an average-size frying pan, you should end up with 4 thick pancakes.

  • STEP 4

    Cut the pancakes into wedges and serve with the dipping sauce.

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