greens & chilli stuffed pan'cakes
greens & chilli stuffed pan'cakes
350g
193 kcal (815 kJ) per 2 pan'cakes
allergens
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contains: soya, wheat (gluten), barley (gluten)
may contain: sesame
nutrition
Typical nutritional values as sold per: 2 pan'cakes / 100g
- energy (kJ)
- 815 / 582
- energy (kcal)
- 193 / 138
- fat (g)
- 2.0 / 1.4
- of which saturates (g)
- 0.3 / 0.2
- protein (g)
- 9.2 / 6.6
- carbohydrates (g)
- 32 / 23
- of which sugars (g)
- 3.2 / 2.3
- fibre (g)
- 4.5 / 3.2
- salt (g)
- 1.5 / 1.1
Cooking Instructions [from frozen]
Pan fry [recommended]
- Pre-heat 1 tsp of oil in a medium sized pan on a medium-high heat
- Add stuffed pan’cakes, cover with lid & cook for 8 mins
- Flip during cooking
- Cook until golden brown
Oven
- Pre-heat oven to 180°C fan
- Place pan’cakes on a baking tray lined with baking parchment
- Lightly brush the flat pan’cakes with ½ tsp oil
- Place in the centre of the oven & cook for 10 mins
Steam
- Place colander/sieve above pan of boiling water.
- Place pan’cakes in colander/ sieve, cover with any lid & steam for 8 mins.
For guidance only, cooking appliances will vary. Please ensure stuffed pan’cakes are cooked until piping hot. Do not re-heat once cooked.
stars, sides & mains
Korean-style pan’cakes can be the star of the show [with a delicious dip], enjoyed as a side dish, or as a main course served with veg, rice, salad etc.
To make our filling we sauté Asian greens with spices & glass noodles before seasoning with soy & gochujang.
In Seoul they’re celebrated at breakfast, lunch & dinner or as a convenient snack.