Pancakes with chicken and carrots in Korean

The original recipe for pancakes with chicken and carrots in Korean. Pancakes with chicken and carrots in Korean, this is an excellent appetizer to any table.

Cooking time 45 minutes


Milk 3.2% fat. 1 l

Flour 300 g

Boiling water 120 ml

Eggs 3 pcs

Vegetable oil 4-5 tbsp. l.

Salt 1/2 tsp

Chicken fillet (for filling) 200 g

Korean carrots (for filling) 100 g

Greens (for filling) 1 bunch

Provencal mayonnaise (for filling) 1 tbsp. l.


Beat eggs in a bowl.

Add milk and beat well. Add vegetable oil.

Add flour and salt. Mix well.

Add boiling water at the end and let the dough stand for 10-15 minutes.

Bake pancakes in a preheated pan on both sides.

Boil the chicken fillet and cool.

Finely chop the chicken fillet and place in a bowl.

Add Korean-style carrots, chopped parsley. Season with mayonnaise and salt to taste.

Put some of the filling on the pancake and roll up.

Cut into pieces and put on a platter with lettuce leaves.

Our delicious Korean style chicken and carrot pancakes are ready. Can be served at the table.

Bon appetit!