Vermicular | Korean Pork and Cheese Pancake

Korean Pork and Cheese Pancake

Tailored for: Vermicular Frying Pan 28cm
Oven-Safe Skillet 28cm
Cooking Time
9 min

1 cup (130 g) cake flour, sifted
1 tablespoon potato starch
200 ml water
¼ teaspoon kosher salt

½ bunch garlic chives, ends removed and cut into 1” pieces
¼ medium red bell pepper, sliced into ⅕” wide strips
¾ cup shredded cheese
2 large egg yolks
⅓ lb (150 g) thinly-sliced pork belly
1 tablespoon vegetable oil
2 tablespoons sesame oil, divided

Dipping Sauce

2 tablespoons soy sauce
1 tablespoon water
1 tablespoon vinegar
1 teaspoon sugar
Finely chopped scallions
White sesame seeds, to taste  
Korean chili pepper, to taste
Sesame oil, to taste

  1. In a large bowl, whisk together ingredients for Batter. Add in garlic chives, bell pepper, cheese, and egg yolks. Lightly stir. In a small bowl, mix ingredients for Dipping Sauce.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in vegetable oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.

  3. Once smoke clears, lay the pork belly flat in the pan. Ladle Batter into the pan and cook over low heat for about 3–5 minutes. Flip when lightly browned.

  4. Drizzle 1 tablespoon of sesame oil around the edge of the pancake and cook for another 3 minutes, occasionally pressing down with a spatula. Once lightly browned, flip again.

  5. Add in the remaining sesame oil around the edge of the pancake and cook for another 2 minutes while pressing down. Flip when golden brown and crispy. Repeat for the other side. Remove from the pan, slice into bite-sized pieces and serve with the Dipping Sauce.

  • Add sesame oil from the outer edge of the pan for a crispier texture.

  • Using cake flour instead of all-purpose yields a crispier and lighter texture.

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Musui–Kamado with the Vermicular Cookbook.

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