Crispy Korean Pancakes With Mixed Vegetables, Dipping Sauce, Smacked Cucumber & Kimchi Brown Rice

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle and take out a saucepan, a mixing bowl, and two small nonstick frying pans. This will help both pancakes cook at the same time. Alternatively, you can use one frying pan and repeat the cooking process in STEP 6.

STEP 2

Place your saucepan over medium-high heat and fill it with boiling water from the kettle. Add the short grain brown rice, bring it back to a boil, then reduce the heat to medium. Simmer for 15-18 minutes, until the rice is tender but still al dente. Once ready, remove from the heat, drain any excess water, then return the rice to your saucepan. Cover with a lid to steam and keep warm.

STEP 3

Trim the ends of the baby cucumber and lightly smash it using a rolling pin or the bottom of a jar, then slice it into bite-sized pieces. Add it to a small serving bowl and toss with a couple of spoonfuls of the gochugaru sesame dressing. Leave to marinate.

STEP 4

Add the pancake batter to your mixing bowl and pour in 220ml of water (double for 4 portions) along with a teaspoon of oil, salt and pepper, then mix until smooth. You can also add some of the liquid from the kimchi for extra flavour, and the acidity will help activate the baking powder in the batter. Set aside to rest.

STEP 5

In the meantime, peel and trim the carrot, and trim the courgette. Cut them into thin matchstick-like strips about 2-3mm thick (julienne). Use a mandoline if you have one for even slices of carrot and courgette. Separate the white and green parts of the spring onions, then finely slice them. Set aside the green parts for garnish, and add the carrot, courgette, and white parts of the spring onions to your prepared pancake batter. Mix until well combined.

STEP 6

Place your frying pans over medium heat and add enough oil to coat the bases. Once hot, add half of the pancake and vegetable mixture to each frying pan and spread thinly into circles using the back of a ladle. Cook untouched for 3-4 minutes, until the bottoms form a crust, then flip and cook for a further 3-4 minutes until crispy and golden brown.

If you are using one frying pan, or cooking for 4 people, repeat the process.

STEP 7

Serve the korean pancakes on serving plates and garnish with the reserved spring onion and a sprinkle of the sesame garnish.

Serve alongside a small bowl of the gochugaru sesame dressing for dipping, the kimchi and the smashed cucumber salad.

The brown rice can be enjoyed as it is between bites of the pancakes, or, if you have toasted sesame oil and soy sauce to hand, toss it with some of the kimchi and a light drizzle of each for extra flavour. Enjoy!