| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 332 | 9.2g | 1.3g | 53g |
| sugars | fibre | protein | salt |
| 12g | 5g | 6g | 1.08g |
With delight and a sense of culinary adventure, I bring to you a favorite recipe of mine: the Korean-style Shiso Pancakes. A fruit-filled dish that balances crispy and fluffy textures with a vibrant and sweet melody of flavors. An exciting deviation from your standard pancake recipe that provides a direct ticket to the street food markets of Seoul without leaving your kitchen. Not to mention, it’s packed with the vibrant nutrients of colorful fruits, offering health benefits such as heart health and antioxidants in each mouthful.
Blending Cultures and Flavors
As a native New Yorker and an ardent explorer of worldwide cuisines, I am magnetized by dishes that blend cultures, influences, and flavors. Korean-style Shiso Pancakes steeped in a sea of colorful fruits do just that. With each delectable bite, you sense the smoky, sweet-and-sour Korean street food culture harmonizing elegantly with the Japanese Shiso or perilla leaf’s delicate taste, reminiscent of my favorite sushi rolls.
These pancakes can contextually switch between being an appetizer or a dessert, or even serve as a delicious brunch option. They also work well with various Asian fusion dishes, such as Spicy Kimchi Tofu Stew or Grilled Beef marinated in Soy & Garlic.
A Vibrant Health Benefit Concert
The variety of fruits in this dish enhances its nutritional value immensely. Red and yellow berries, packed with vitamin C, support your immune system, while green fruits like kiwis and grapes provide a dose of dietary fiber to aid digestion. The shiso leaves themselves are a powerhouse of nutrients, with high amounts of calcium and iron which are beneficial for your bones and overall health.
An added boon is the dish’s feel-good factor. Packed with sweetness from coconut sugar, a healthier alternative to regular sugar, and enveloped in a savory, rich sauce, the Korean-style Shiso Pancakes leave no room for guilt – only restart heartening enjoyment. Plus, the toasted sesame seeds add both a satisfying crunch and a rich source of nutrients.
Whether you’re making this to switch up your weekend brunch game or looking for a culturally vibrant dish packed with nutrients, Korean-style Shiso Pancakes are indeed a culinary delight. More than just their deliciously unique taste, preparing this dish on a lazy Sunday morning has become a cherished ritual for my wife and me, reminiscent of our travels and love for diverse cuisines.
What You’ll Need
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 2 cups of water
- 2 tablespoons vegetable oil
- 30 fresh shiso leaves
- 1/2 cup of diced red berry fruits (like strawberries or raspberries)
- 1/2 cup of diced yellow berry fruits (like loquats or yellow raspberries)
- 1/2 cup of diced green fruits (like kiwis or grapes)
- 1/2 cup coconut sugar or light brown sugar
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons toasted sesame seeds
- 1 tablespoon minced garlic
- 2 green onions, chopped
Method
Step One
In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. In another bowl, beat 1 egg together with 2 cups of water, then add this to the flour mixture and stir until a batter forms.
Step Two
Heat 2 tablespoons vegetable oil in a large non-stick pan over medium heat. Dip each of the 30 shiso leaves into the batter to coat completely, letting excess batter drip off. Cook the leaves in the hot oil until golden brown, flipping halfway through. This should take about 5-7 minutes on each side.
Step Three
While the pancakes are cooking, dice your fruits. You’ll need 1/2 cup of red berry fruits, 1/2 cup of yellow berry fruits, and 1/2 cup of diced green fruits.
Step Four
Place 1/2 cup coconut sugar or light brown sugar, 1/2 cup soy sauce, 1/2 cup rice vinegar, 2 tablespoons sesame oil, 2 tablespoons toasted sesame seeds, 1 tablespoon minced garlic and chopped green onions in a saucepan. Bring this to a simmer over medium heat, stirring constantly until the sugar is dissolved. After 2-3 minutes remove the sauce from the heat and set aside to cool.
Step Five
Once the pancakes are cooked and the sauce has cooled, it’s time to assemble the dish. Drizzle each pancake with some of the sauce, then sprinkle with the diced fruits. Serve immediately and enjoy your Korean-style Shiso Pancakes.
