Step-by-Step Instructions

1. Boil kettle and prepare equipment

   3 min

   Boil your kettle and take out a saucepan, a mixing bowl, and two small nonstick frying pans. This will help both pancakes cook at the same time. Alternatively, you can use one frying pan and repeat the cooking process in STEP 6.

   Equipment: kettle, saucepan, mixing bowl, two small nonstick frying pans

2. Cook brown rice

   17 min

   Place your saucepan over medium-high heat and fill it with boiling water from the kettle. Add the short grain brown rice , bring it back to a boil, then reduce the heat to medium. Simmer for 15-18 minutes, until the rice is tender but still al dente. Once ready, remove from the heat, drain any excess water, then return the rice to your saucepan. Cover with a lid to steam and keep warm.

   Equipment: saucepan, kettle, lid

3. Prepare smashed cucumber salad

   4 min

   Trim the ends of the baby cucumber and lightly smash it using a rolling pin or the bottom of a jar, then slice it into bite-sized pieces. Add it to a small serving bowl and toss with a couple of spoonfuls of the gochugaru sesame dressing . Leave to marinate.

   Equipment: rolling pin or jar, knife, cutting board, small serving bowl

4. Mix pancake batter

   3 min

   Add the pancake batter to your mixing bowl and pour in 220ml of water (double for 4 portions) along with a teaspoon of oil, salt and pepper, then mix until smooth. You can also add some of the liquid from the kimchi for extra flavour, and the acidity will help activate the baking powder in the batter. Set aside to rest.

   Equipment: mixing bowl

5. Prep vegetables and mix into batter

   8 min

   In the meantime, peel and trim the carrot , and trim the courgette . Cut them into thin matchstick-like strips about 2-3mm thick (julienne). Use a mandoline if you have one for even slices of carrot and courgette. Separate the white and green parts of the spring onions , then finely slice them. Set aside the green parts for garnish, and add the carrot, courgette, and white parts of the spring onions to your prepared pancake batter. Mix until well combined.

   Equipment: peeler, knife, cutting board, mandoline

6. Fry the pancakes

   8 min

   Place your frying pans over medium heat and add enough oil to coat the bases. Once hot, add half of the pancake and vegetable mixture to each frying pan and spread thinly into circles using the back of a ladle. Cook untouched for 3-4 minutes, until the bottoms form a crust, then flip and cook for a further 3-4 minutes until crispy and golden brown. If you are using one frying pan, or cooking for 4 people, repeat the process.

   Equipment: two small nonstick frying pans, ladle, spatula

7. Plate and serve

   4 min

   Serve the korean pancakes on serving plates and garnish with the reserved spring onion and a sprinkle of the sesame garnish . Serve alongside a small bowl of the gochugaru sesame dressing for dipping, the kimchi and the smashed cucumber salad . The brown rice can be enjoyed as it is between bites of the pancakes, or, if you have toasted sesame oil and soy sauce to hand, toss it with some of the kimchi and a light drizzle of each for extra flavour. Enjoy!

   Equipment: serving plates, small bowl