This is a reminder of lovely meals in South Korea. It is a great way to tidy up vegetables that need to be eaten, but cabbage, leek and carrot are the dream team for a texture/flavour combination. The type of cabbage matters too. The lighter ones such as Chinese Leaf or Hispi are best, Savoy at a pinch. The egg is optional, it just makes the pancakes easier to handle, the gochujang definitely isn’t. Gluten free flour works really well

Pancakes:-

1 large egg (optional)

2 teasp dark miso

3-4 teasp gochujang

50g flour (I use Doves plain flour)

75 ml vegetable stock or nage

100g of Hispi or Chinese leaf cabbage, finely sliced

the white part of a small leek (approx. 40g) finely shredded

50g carrot, either coarsely grated or spiralised

4 teasp toasted sesame seeds – ideally a combination of light and dark ones

Light flavoured oil to fry

To serve:-

Lightly picked cucumbers/courgettes

2 spring onions, chopped

gochujang

· Heat the oven to 80c

· In a large bowl, beat together the miso, gochujang and egg (if using). Sift in the flour and whisk in the vegetable stock to make a runny batter. Stir in the vegetables and sesame seeds, so that they are well blended

· Heat 2 tablespoons of oil in a large frying pan. Spoon in one heaped tablespoon of the mixture per pancake into the pan and flatten lightly so it is roughly 1 cm thick. Cook gently for 4-5 minutes then flip and do the same on the other side. When cooked place in oven, and cook the remaining 4 pancakes

· Serve immediately, with pickles, spring onions and gochujang. Sadly, they do not fare well overnight