Korean Kale Pancakes. My family and I are big fans of Korean food. I really love Korean pancakes, especially ones with seafood in them, and every time I visit a local Korean restaurant this is one dish I have to order.
Easily my favourite Korean restaurant in Edinburgh is Ong Gie. They serve really authentic Korean food and while I haven’t tried too many other Korean restaurants in Edinbugh their food is very similar to what I have eaten in the Far East. Even the chef and owner are from Korea but if you do of any other Korean restaurants in Edinburgh that are worth a try I’d love to check them out.
Because I am a big fan of Korean food and Korean pancakes, I bought some Korean pancake mix from Amazon (makes me laugh you can’t buy this locally but you can on Amazon) and had a go at making them at home. One of my favourite dishes is this Korean kale pancake. Many people probably won’t want to have kale in their pancake but I’m trying to be healthy and I do love the taste of kale, which incidentally is a well known “super food”.
So I chopped up the kale and some spring onion then mixed it with the pancake mix. I then poached some eggs and made a yuzu soy sauce dressing to serve with this healthy and delicious veggie pancake.
I normally serve this as breakfast or brunch but you can honestly eat it any time of the day that suits. If you’re a vegan you can leave out the eggs and it won’t chance the taste of these delicious pancakes too much.
If you’re not a fan of yuzu juice or you’re having difficulty getting hold of it, then you can substitute with lemon or lime juice instead. Otherwise, you can leave either out if you the citrus flavour is too much for your taste.
A little bit of good news from my life. We’ve found a new property! Yay!! We’ve been stressing something chronic recently as we live in one of the worst school areas in Edinburgh but we’re moving to Marchmont which is one of the best areas in Edinburgh. To give you an idea about schools, out of 25 or so secondary schools (or high school as they call it in Edinburgh) our current school is bottom 3. Where we are moving to it’s top 3 and one of the best secondary/high schools in the country.
The new property is also really close to Chris’s work places and we will finally have fast internet (currently 1.5mb/s, new place we’ve gone for 50mb/s but can have up to 100). I’ll also finally have a big kitchen! Super yay!
So as you can imagine we’re all super excited but now we’ve got to pack and move.
But a tip for anyone who needs to rent a flat, be as fast as you can! Finding a flat in Edinburgh isn’t too hard but they go really quickly, typically within a week. When we viewed the flat (we’re renting btw) we had to view it in a group of which there were about another 15 or so people. Literally the second we saw the letting agent we called the letting agents office and said we want it. That’s how quick you need to be and especially in a good area.
Finding the correct home in Edinburgh really is a competition. Some agencies do an application process in which you get shortlisted, our new agency do first come first serve. Thank god! So we’re gone from a really crappy area to one of the best. The meadows are right on our doorstep, Old Town is a 2 minute walk, we’re doors away from the best fishmonger in Edinburgh and there’s a gym three doors away.
Anyway, I’m really happy we have finally found a new flat and my daughter will be able to go to a really nice school. Now we just need to pack and move. Wish me luck!
Korean Kale Pancakes
- 280 g Korean pancake mix
- 375 ml water
- 6 duck eggs or hen eggs
- 45 g kale
- 2 spring onions
- 1/2 tsp salt
- 1 pinch ground white pepper
Ingredients for dipping sauce
- 1 tsp Yuzu juice you can also use lemon or lime juice
- 2 tbsp light soy sauce
- 1 tsp mirin
- 1 tsp sugar
- 1 tsp water
Boil a saucepan of water and add some vinegar, poach the egg once the water is boiling. Once they are cooked, drain the water and leave aside. I usually poach the eggs while cooking the pancakes so I can serve both warm.
Chop the kale and spring onion finely.
Mix the pancake mix and water in a mixing bowl then add chopped kale, spring onion and seasonings. Mix well.
Mix all the ingredients for dipping sauce and leave it aside.
Heat up a little bit of oil in a frying pan. I use a mini frying pay to fry the pancakes. You can also use a 10 or 12” of frying pan to make a big pancake if you think fry small pancakes take too much time and trouble.
Fry both sides of the pancakes until golden and serve with poached eggs and dipping sauce. You can leave out the eggs if you’re a vegan.