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Gochujang Pancake with Chives is a very traditional Korean pancake that goes back over 300 hundred years. A great simple recipe that allows you to enjoy the deep flavors of gochujang. Ready in 15 minutes!

Gochujang Pancake with Chives (Korean Jangtteok) - Vegan

flour

water

Tbsp gochujang

vegetable oil

chives

Wash and rinse chives. Cut into roughly 2 inch (5 cm) lengths. *Because gochujang is strong in flavor, the stronger flavored Chinese chives or Korean chives will work better. American chives may be too weak in flavor but you can try it!

Make batter by mixing flour, water and gochujang. Use a whisk to make it easier. Mix until there are no lumps. Batter will be thicker than your usual Korean savory pancake (jeon) consistency.

Add chives to batter. Optionally, add julienned zucchini, green chili pepper slices and other vegetables. Just make sure you julienne them or slice thin.

Heat good amount of oil (1~2 Tbs) in frying pan on medium high heat. Ladle the batter into the pan to make 3 inch pancakes. You can make one large one too but normally jangtteok is made in smaller sizes. Because the batter will be thick, make sure to spread it out a bit with a spoon or ladle so it doesn't come out too thick.

Fry gochujang pancake for 2 mins or so until the edges are cooked. Turn it over and cook another couple minutes until they are slightly browned.

Serve warm or at room temperature (which is also yummy). No sauce needed but you could serve with some fresh garnish of chives or green chili pepper slices.

Slow roast spiced leg of lamb with pan gravy

Garlic

tsp Ground cumin

tsp Ground coriander

Sweet paprika

Lemons,

Tbsp Olive oil

Leg of lamb, boned, about 2.5kg (Main)

Chicken stock

Preheat the oven to 160C. Peel and finely chop garlic and mix in a bowl with cumin, coriander, paprika, rosemary, lemon juice and olive oil. Season with salt and ground black pepper. It should resemble a thick paste.

Massage the leg of lamb with the spice rub, spreading it over the skin and into the flesh. Leave at room temperature while the oven heats up. Place the lamb into the oven and roast for 35 minutes. Pour in 2 cups of water, baste the lamb with the liquid, and continue roasting for a further 3 hours, basting the lamb every half hour. Add more water if the juices evaporate too much.

Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of oil from the cooking juices, then put the roasting pan over a medium heat, pour in the stock and bring to a simmer. Using a wooden spoon, scrape the caramelised meat juices into the sauce. Season with salt and pepper if required, then strain into a sauce boat.

Serve with roasted vegetables, cauliflower cheese and minted peas.

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Slow roast spiced leg of lamb with ...

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