Korean Pancakes with Red Bean Paste and Sesame Recipe
These are sweet pancakes inspired by Korean desserts with red bean paste, but prepared in the familiar European-style crepe form. Thin pancakes are filled with a smooth, lightly caramel-like paste and sprinkled with sesame seeds, which adds a pleasant, nutty note. In Korea, sweet red beans appear in many cakes and buns, and here they get a convenient, pan-fried version perfect for an afternoon treat.
This recipe combines the familiar comfort of thin European-style pancakes with the distinctive sweetness of Korean red bean paste. The contrast between the delicate crepe and the rich, slightly caramel-like filling, finished with nutty toasted sesame seeds, makes for an unusual yet very approachable dessert.
Chef's tips
Make sure the batter is quite thin so the pancakes come out light and flexible, which makes them easier to roll. Letting the batter rest is important for a smooth texture, so don’t skip this step. If your pan tends to stick, grease it lightly before every pancake rather than just at the beginning.
How to serve
Serve the pancakes rolled and cut into bite-sized pieces on a platter, sprinkled generously with toasted sesame seeds. For a more elaborate dessert, add a scoop of vanilla or matcha ice cream and a drizzle of honey or maple syrup. They also pair nicely with fresh berries or slices of ripe mango.
Ingredients
- wheat flour - 160 g
- milk - 300 ml
- egg - 2 piece
- oil - 1 tablespoon
- salt - 1 pinch
- red bean paste - 200 g
- sugar - 1 tablespoon
- sesame seeds - 2 tablespoon
- oil - 2 tablespoon
Preparation
- Put the flour, salt, and sugar into a bowl. In a separate bowl, whisk the eggs with the milk and 1 tablespoon of oil.
- Gradually pour the wet ingredients into the flour, whisking constantly until you get a smooth, fairly thin batter without lumps. Set aside for 10–15 minutes so the flour can fully absorb the liquid.
- In the meantime, if the red bean paste is very thick, transfer it to a small bowl and mash it with a spoon; if needed, add 1–2 tablespoons of warm water so it spreads more easily.
- Heat a non-stick pan over medium heat. Lightly grease it with oil using a pastry brush or a folded paper towel.
- Pour in a portion of the batter (about 1 small ladle), tilting the pan to spread it into a thin layer. Fry for about 1–2 minutes, until the edges of the pancake lift slightly and the bottom is light golden.
- Flip the pancake and cook for another 30–60 seconds. Transfer the finished pancake to a plate and cover with a cloth so it doesn’t dry out. Repeat with the remaining batter.
- Spread 1–2 tablespoons of red bean paste in a thin layer over each slightly cooled pancake, leaving about a 1 cm border around the edge.
- Roll the pancakes up or fold them into triangles. Sprinkle the top with sesame seeds toasted in a dry pan (toast for 2–3 minutes over low heat, until fragrant and lightly golden).
- Serve immediately, warm or at room temperature. If you like, cut the rolls into smaller pieces to serve as shareable snacks.
Storage
No storage information available for this dish.
I like to keep the pancakes only lightly sweet and let the red bean paste be the star of the dish. If you prefer a more dessert-like version, add a bit more sugar to the batter or finish the pancakes with a dusting of powdered sugar.
