This is more than just a pancake — it’s crispy, golden, and packed with bold, addictive flavour.
Inspired by my travels, this version is my plant-based twist on a Korean classic — made with stir-fried cabbage, spring onion, carrot, and one of my favourite ingredients ever: kimchi.
Kimchi brings so much to this dish — heat, tang, umami, and that amazing fermented punch. Plus, it’s naturally probiotic and brilliant for your gut health. Win-win.
Served with a sesame-soy dipping sauce, it’s the kind of dish that feels special but comes together in under 30 minutes.
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
2
M
I
For the filling
1
tbsp
Toasted sesame oil
1/4
Green/white cabbage, shredded
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
This is more than just a pancake — it’s crispy, golden, and packed with bold, addictive flavour.
Inspired by my travels, this version is my plant-based twist on a Korean classic — made with stir-fried cabbage, spring onion, carrot, and one of my favourite ingredients ever: kimchi.
Kimchi brings so much to this dish — heat, tang, umami, and that amazing fermented punch. Plus, it’s naturally probiotic and brilliant for your gut health. Win-win.
Served with a sesame-soy dipping sauce, it’s the kind of dish that feels special but comes together in under 30 minutes.
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
2
M
I
For the filling
1
tbsp
Toasted sesame oil
1/4
Green/white cabbage, shredded
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
