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Korean pancakes with spring onions

Lettuce salad


Total: 25 min


10 min


15 min


1 serving
  • 100 g Wheat flour (patent)
  • 1 Eggs
  • 1 chive
  • 80 g Lettuce
  • 1 pinch chilli flakes
  • 15 mL Kimchi juice
  • 15 mL Olive oil
  • 15 mL rice vinegar
  • 15 mL Soy sauce
  • 1 pinch Sugar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and thingly chop the spring onion.
  • Wash and dry the lettuce leaves.
  • Put the flour, the egg, the kimchi, and the onion in a salad bowl.
  • Add 100 ml of water, salt and pepper.
  • Stir well to obtain a fluid batter.
  • Prepare the salad: in a salad bowl, mix 1 tablespoon of soy sauce, 1 dash of rice vinegar, 1 pinch of pepper flakes and 1 pinch of sugar.
  • Add the lettuce leaves. Mix and set aside.
  • In a frying pan, heat 1 tablespoon of olive oil over medium heat.
  • Pour in a little batter to form a small pancake and fry for 1 to 2 minutes on each side.
  • Repeat for the remaining batter.
  • Serve the pancakes with spring onions (pajeon) warm, along with the lettuce salad.

Recipe tips

  • Wash carefully all fruits and vegetables and try to use the skin if possible. It contains fibres.