I first tried Korean pancake at Koba in London, and although I love okonomiyaki, I can’t help but prefer the Korean version as it’s much thinner and crispier. I then did some experimenting and came up with the recipe for this gluten-free Korean pancake.
This is a really versatile dish that can serve either as a whole meal or as a starter, and it’s also great for sharing at dinner parties or family meals.
This recipe here is dairy-free and gluten-free, so it suits a variety of dietary requirements. It’s also vegetarian, but if you’re not, you can add whatever meat or seafood you like!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- Vegetable oil, for frying
- 1 leek
- 1 medium-sized onion
- 200g potato flour (or sub plain white flour if not gluten-free)
- 1 egg
- 200ml water
- 2 tablespoons soy sauce (or tamari if gluten-free)
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup (or sub any other sweetener)
- 1 teaspoon sesame oil
- 1 clove crushed/grated garlic
- Chilli oil (as little or as much as you like)
- 1 teaspoon sesame seeds
- Mix all ingredients for the pancake together in a bowl
- Heat up a large frying pan
- Add 2 tablespoons of oil and add the pancake batter once the oil is hot, spreading it evenly and thinly across the bottom of the pan
- Cook the pancake until all the ingredients are cooked through and both sides are crisp
- Repeat for the remainder of the batter
- Meanwhile, add all the ingredients for the dipping sauce into a small bowl and mix well
- Serve with salad and the dipping sauce