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Okonomiyaki Pancakes with Gochujang Peanut Dipping Sauce

Crisp-edged okonomiyaki pancakes with soft cabbage centres, gently warmed with gochugaru and served with a savoury gochujang peanut dipping sauce.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Japanese
Keyword: brunch ideas, cabbage pancakes, cabbage recipes, easy vegetarian dinner, gochugaru recipe, gochujang peanut sauce, Japanese-inspired recipe, Korean-inspired recipe, light supper, okonomiyaki pancakes, okonomiyaki with gochujang, peanut dipping sauce, savoury pancakes, street food recipe, vegetarian pancakes
Servings: 2
Calories: 508kcal

Ingredients

Pancake batter

  • 120 g plain flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • ¼ tsp gochugaru Korean chilli flakes
  • 1 large egg
  • 150 ml cold water
  • 200 g white cabbage finely sliced
  • 3 spring onions finely sliced
  • Neutral oil for frying

Gochujang peanut dipping sauce

  • 2 tbsp smooth peanut butter
  • 1 tbsp soy sauce
  • ¾ tsp gochujang
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • Cold water to loosen

Instructions

Make the batter

  • Whisk the flour, baking powder, salt and gochugaru together in a large bowl. Add the egg and cold water, then whisk until smooth and loose.

Fold through the vegetables

  • Add the sliced cabbage and spring onions. Fold gently until evenly combined, keeping the mixture light rather than compressed.

Cook the pancakes

  • Heat a wide frying pan over a medium-high heat with a thin slick of neutral oil. Spoon in the batter to form small pancakes.

Crisp the edges

  • Cook for 3–4 minutes, until the edges are crisp and golden. Flip carefully and cook for a further 2–3 minutes, until cooked through.

Make the dipping sauce

  • In a small bowl, stir together the peanut butter, soy sauce and gochujang until smooth.

Loosen the sauce

  • Add the rice vinegar and sesame oil, then loosen gradually with cold water until spoonable but still rich.

Serve

  • Serve the pancakes hot, tearing rather than cutting, with the dipping sauce on the side.

Notes

Hey Lolly's Top Tips
  • Keep the cabbage finely sliced so it softens inside the pancake without losing all its texture.
  • Don’t overmix once the vegetables go in; a lighter batter gives softer centres and crisper edges.
  • Cook in batches if needed so the pancakes have space to crisp properly.
  • Keep the sauce on the side rather than pouring it over, so the edges stay golden and crisp.
  • Gochugaru brings warmth more than fierce heat, so keep it subtle and let the cabbage flavour come through.
  • Tahini can replace peanut butter for a nut-free-style version, but loosen it generously as it thickens quickly.

Nutrition

Calories: 508kcal
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