Korean pancakes with leftover roast beef

As you can probably gather from my blog, I don’t have the sweetest tooth. In fact, I’d go as far to say I’m not really a fan of sweet things. THERE, I SAID IT!

I wanted to share with you my version of these savoury pancakes I made last night, a variation on this great recipe from the Three Little Pigs blog <3 thank you, ladies!

This version serves 2 and takes about 20 mins from start to finish. It’s a great alternative to sweet pancakes, and possibly the best way of using leftover roast beef EVER.

What you need

For the dipping sauce

  • 1 tsp of sesame seeds, lightly toasted
  • 3 tbsp of light soy sauce
  • 1 tsp chilli flakes
  • 1 tsp of honey
  • 1 ½ tsp of rice vinegar

For the pancake mix

  • 1 cup of flour
  • 1 cup of water, plus a splash extra if the mixture is too thick
  • 1 large egg (preferably free range!)
  • 100g of cooked beef, shredded or thinly sliced (reserve some for serving if desired)
  • half a courgette, spiralized or use a peeler to cut into ribbons
  • 2 spring onions, thinly sliced
  • 2 cloves of garlic, minced
  • handful of coriander leaves, for serving
  • Sunflower oil for cooking

What to do

For the dipping sauce, mix all ingredients together in a bowl and set aside.

For the batter, combine the flour, water and egg. Add a splash more water if the mixture is too thick. The add in the remaining ingredients, mix well and season with a little salt and pepper.

Heat the oil in a large non-stick frying pan over a medium-high heat. When hot, ladle in half of the mixture and spread around the pan so it cooks evenly.

Cook on a medium heat for about 5-6 minutes until the bottom turns golden brown. Shake the pan every minute or so to ensure it doesn’t stick. Flip the pancake and fry for a further two-three minutes on the other side, until the cooked through and the pancake is crisp.

Repeat the process one more with the second half of the mixture. Cut the pancakes any which way you like, or serve whole. Top with the coriander leaves and extra shredded beef (if reserved), drizzle on some of the dipping sauce and serve with the rest of the sauce to dunk!

2 Replies to “Korean pancakes with leftover roast beef”

    1. Thanks, Harriett! They are honestly delicious, the dipping sauce is amazing! You could use prawns instead too 🙂

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