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Korean-Style Corn Pancakes

Andrew Chase
Korean pancakes always include loads of vegetables and often meat and/or seafood. You can serve these pancakes as part of a dinner spread or as an appetizer. If you wish, replace half of the hot pepper with some julienned sweet pepper.


  • 1-1/2 cups  (375 mL)  all-purpose flour
  • 2 tbsp  (30 mL)  cornstarch
  • 1/2 tsp  (2 mL)  salt
  • 1/4 tsp  (1 mL)  black pepper
  • 2 eggs
  • 2-1/2 cups  (625 mL)  fresh corn kernels
  • 6 green onions, halved lengthwise and cut in 2-inch/5 cm lengths
  • 4 hot red peppers, thinly sliced
  • 3 tbsp  (45 mL)  (approx) peanut or vegetable oil
  • <strong>Seasoning Sauce</strong>:
  • 1/4 cup  (60 mL)  soy sauce
  • 4 tsp  (20 mL)  rice vinegar
  • 1 tbsp  (15 mL)  toasted sesame seeds
  • 2 tsp  (10 mL)  sesame oil
  • 2 cloves garlic, pressed or minced
  • 1 green onion, minced


Seasoning Sauce: Stir together soy sauce, vinegar, sesame seeds and oil, garlic and onion.

In large bowl, whisk together flour, cornstarch, salt and pepper; add 2 cups/500 mL ice water, stirring until smooth. Beat in eggs just until blended. Stir in corn, onions and hot peppers.

In 10-inch/25 cm cast-iron or nonstick skillet, heat half of the oil over medium heat; pour in half of the batter and spread to edge. Fry, reducing heat if bottom is browning quickly, until top is set and bottom is golden brown, about 8 minutes; flip and continue frying until bottom is golden brown, 5 to 6 minutes.

Slide onto plate and cut into 6 or 8 wedges; keep warm. Repeat with remaining batter. Serve with Seasoning Sauce on side.

Makes 8 servings.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.