Korean Pancakes

Prep Time:
15 mins.
Cook Time:
30 mins.
12 pancakes

Saucemaker Teriyaki

A deliciously well-balanced authentic teriyaki sauce that offers a low sodium alternative to regular soya sauce. Made with a tangy blend of naturally brewed soya sauce, robust garlic, ginger and black pepper.



1/2 cup (125 mL) E.D.SMITH® Saucemaker Teriyaki Sauce

4 Carrots, grated (200 g)

2 Red pepper, grated (280 g)

2 cups (180 g) Green onion, sliced diagonally

4 cups (1 L) All-purpose flour

1/2 cup (125 mL) Rice flour

3 cups (750 mL) Water

2 tsp (10 g) Salt

4 Eggs

Dipping Sauce:

2 cups (500 mL) E.D.SMITH® Saucemaker Teriyaki Sauce

1/4 cup (60 mL) Rice vinegar

2 tbsp (30 mL) Red chili paste, such as Gochujang

2 tbsp (30 mL) Sesame seeds, toasted


Pancakes: Combine Teriyaki sauce, carrots, red pepper and green onion. Let stand for 10 minutes.

Whisk together all-purpose flour, rice flour, water, salt and eggs until smooth.  Let stand for 10 minutes.

On a heated, well-greased flat-top or griddle, spoon 1/3 cup (75 mL) portions of vegetable mixture; sauté for 1 or 2 minutes or until golden. Pour 1/2 cup (125 mL) batter over each vegetable portion, forming 6-inch (15 cm) freeform rounds. Cook pancakes for 2 or 3 minutes per side or until golden brown and crispy.

Dipping Sauce: Meanwhile, combine Teriyaki Sauce, vinegar, chili paste and sesame seeds.

Assembly:  1 order (1 pancake): Serve 1 pancake with 3 tbsp (45 mL) dipping sauce.