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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.