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Korean Kale Pancakes

Korean Kale Pancakes

korean kale pancakes

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 ingredients
korean kale pancakes
korean kale pancakes
korean kale pancakes
korean kale pancakes
korean kale pancakes
korean kale pancakes
You can serve Korean Kale pancakes with sausages, salad, extra eggs or whatever you like. My personal preference is a lovely fresh salad but my husband and daughter insist on sausages.
korean kale pancakes
korean kale pancakes
korean kale pancakes

Korean Kale Pancakes

Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings



  • 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


  1. 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.
  2. Chop the kale and spring onion finely.
  3. Mix the pancake mix and water in a mixing bowl then add chopped kale, spring onion and seasonings. Mix well.
  4. Mix all the ingredients for dipping sauce and leave it aside.
  5. 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.
  6. 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.

Dan Bing Taiwanese Egg Crepe

Dan Bing Taiwanese Egg Crepe

dan bing taiwanese egg crepe

Recently I had a discussion wih Chris about my food blog and what sort of food we should cook next. That’s the moment I realized I have never made any breakfast dishes before for my blog. I was a little shocked about this so for the next few weeks I’m going to focus on breakfast recipes that I like for my food blog.

Dan Bing is a really popular Taiwanese breakfast dish. 99% of Breakfast cafes, restauants and vendors in Taiwan sell dan bing in their shops. I must admit I’ve probably eaten dan bing a thousand times in Taiwan but until now I’ve never cooked it. So with a bit of advice from back home and a little research I came up with this recipe. What you see below is my first ever attempt at making dan bing and it was really easy to make, which hopefully you’ll see in the photos.

Below are some cooking tips for making this dish:

  1. Please don’t use any extra flour when you try to flatten the dough because extra flour will make your dan bing too hard after cooked.
  2. You can make dan bing dough the night before and store it in the fridge. Roll it and flatten in the morning. That’s totally fine.
  3. I saw many chefs and bloggers put the dan bing dough into a plastic bag or put it in between two layers of cling film and flattened it. I was doing the same way and then I found out it’s so difficult to take the flattened dan bing out. In the end, I ended up wasting a couple balls of the dan bing dough.
    Because you can’t use any extra flour to stop the dough sticking to the worktop or your hands, I brushed some cooing oil on the worktop and on top of the dough. Then I flattened the dough and because there is this oil it was really easy to separate the dough from the worktop. I discovered this tip when I was young and saw a chef in a Taiwanese breakfast café in Taipei use this method. The result was great.
  4. Please don’t season the egg. This is because dan bing is usually eaten with soy sauce or thick soy sauce.
  5. Don’t put too many spring onions in the dan bing dough because too many spring onions will make it easier to burn the dan bing. You need to cook the dough first then add the eggs and other ingredients after but if you do want to add more spring onions I would recommend you put them in the egg.
  6. You can make so many different flavours of dan bing! I only demonstrated 1 basic flavour of dan binsg with ham and cheese but you can also use sweetcorn, tuna, bacon, frankfurters, tomatoes, etc.
  7. How to store the dan bing? You flatten the dan bing first then you put a sheet of parchment paper on either side of the dan bing. Then you stack them together and cling film them. When you want to cook it then you just need to take them out and pan fry with some oil at medium-low heat until both sides have turned a nice golden colour. You don’t need to defrost the dan bing before cooking.

I remembered some of these tips from my past but most from making dan bing for the first time. I hope these tips make it easier for you to try to make your own dan bing at home.

dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe


Dan Bing Taiwanese Egg Crepe

Course Main Dish
Cuisine Chinese
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 12 dan bings


Ingredients for Dan Bing

  • 280 g plain flour
  • 140 g strong white bread flour
  • 320 ml water 65 degrees celsius
  • 2 spring onions
  • 1 tsp salt
  • 1 tsp sugar demerara or caster

Other ingredients

  • 1 egg to each dan bing
  • 1 cheddar cheese can be other cheese, grate it
  • 2 ham 2 slices of ham to 1 dan bing


  1. Mix plain flour, bread flour, salt and sugar in a mixing bowl.
  2. Slowly pour the 65-degree C water into step 1 and stir with a fork or chopsticks at the same time.
  3. After the flour and the water have totally combined together use both of your hands to knead the dough for 3-5 minutes then make it into a ball. Leave it in a mixing bowl, cover with a couple sheets of cling film and leave for at least 30 minutes.
  4. After 30 minutes, divide the dough into 70g small balls.
  5. Beat an egg and leave it aside.
  6. Heat up a thin layer of oil in a frying pan at low to medium fire.
  7. Brush a thin layer of oil on the worktop. Then place your small ball of dough on top and brush a thin layer of oil on the top of the dough. Use a rolling pin to flatten the dough to as thin as possible.
  8. Fry step 7 in the frying pan and make sure both sides are slightly golden in colour.
  9. Use a spatula to lift the step 8 crepe up and pour the egg in and put the crepe on top.
  10. If you make basic Dan bing then all you need to do is flip the dan bing again, which is egg side on top and you can just use spatula to roll it, then that’s ready to serve. Once it’s cooled down a little bit then slice it before serving. You can serve this dan bing with soy sauce or thick soy sauce.
  11. If you want to make ham and cheese flavour of dan bing then you need to flip it to become egg side on top and put ham in the middle and then sprinkle grated cheese on top of ham. Then roll it with spatula. Once the dan bing has cooled down a little bit then slice it before serving.