Asparagus and gochujang pancakes from Ottolenghi Flavour / Flavor (page 102) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber salad à la Xi'an Impression; Cabbage with ginger cream and numbing oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joeljkp on April 21, 2026

    Made this to use some spring asparagus alongside a Korean bibimbap meal. Maybe not a necessary addition, but it was kind of a fun dish. The pancakes are big enough that two would be filling with a side of their own. My asparagus were slender, so I only bothered to halve the particularly thick ones. I did half them all cross-wise also to fit the pan; I'm not sure why this step wasn't mentioned or who would have asparagus that would fit neatly in a 7" pan otherwise.

  • Schooffiecooks on March 31, 2026

    Because it wasn't asparagus season when i made it, i used green paprika instead.

  • shelbstirr on January 18, 2025

    I was a little disappointed by this recipe. To be fair I didn’t have rice flour so I used all purpose flour. The pancakes fell apart as others said. I wish it had more gochujang flavor. The sauce was tasty.

  • chezmaryb on June 27, 2024

    This recipe was doing too much. The pancakes were hard to keep together with the amount of veggies and totally fell apart when eating. The flavor was good but overall not worth the effort.

  • Apollonia on June 07, 2021

    Like others, my pancakes were pretty soft, but we enjoyed them anyway, even the toddler. I did half with green beans instead of asparagus because that's what I had, and they worked nicely. If I made again, I'd probably cut the veggies in shorter lengths, because they came apart a bit around the long veg.

  • Twysbeek on January 17, 2021

    Very tasty, but cooked the pancakes longer to get them more crisp. Tend to break apart a bit, hold shape better if asparagus is cut up more.

  • KarinaFrancis on November 02, 2020

    This was ok but we didn’t love it as much as we thought we would. The end product wasn’t crispy as I’d expect and didn’t quite reward the prep work. Glad I tried it but won’t repeat

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