Korean Tteokbokki Pancake Pie
What Started it all:
Tteobokki pancakepie
This recipe is a fun twist on the classic Korean dish, tteokbokki. It’s a delicious and easy-to-make dish that’s perfect for feeding a crowd. The combination of chewy tteokbokki rice cakes and savory pancake batter creates a unique and flavorful pie that’s sure to be a hit at any gathering.
Ingredients
- 2 cups tteokbokki rice cakes
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 1/2 cup chopped scallions
- 1/2 cup chopped kimchi
- 1/4 cup gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the all-purpose flour, water, and egg to make the pancake batter. Mix until smooth.
- Add the chopped scallions, kimchi, gochujang, soy sauce, sugar, and sesame oil to the pancake batter. Stir until well combined.
- Gently fold in the tteokbokki rice cakes, making sure they are evenly coated with the batter.
- In a large non-stick skillet, heat a thin layer of vegetable oil over medium heat.
- Pour the tteokbokki pancake batter into the skillet, spreading it out evenly to form a pancake shape.
- Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
- Once both sides are cooked, transfer the pancake pie to a serving plate and let it cool for a few minutes.
- Cut the tteokbokki pancake pie into wedges and serve it warm with additional kimchi and a side of gochujang for dipping.