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Sprouts Recipe: The green jewels of Christmas

Brussels Sprouts: truly the dividers at the Christmas dinner table. Like Marmite, the quintessentially British debate of whether we love or hate sprouts emerges in December. At City Harvest, we love sprouts. They’re nutritious, delicious, seasonal and can be dressed up in so many different ways, you’d be surprised. This December, we bring you this first sprout recipe of many, to try as a side or make using leftovers. If you give it a go, tell us what you think.

Up your antioxidant intake: Sprouts are high in protective antioxidants, contain anti-cancer compounds, and are linked to supporting both heart and gut health. Keep them coming! 

Yachaejeon: Korean vegetable pancakes

Yachae Jeon literally translates to ‘vegetable pancakes’ in Korean. These quick and easy vegetable pancakes are a great way to use up any kind of vegetables you might have lurking in your fridge. City Harvest’s version of yachaejeon contains brussels sprouts and spring onion for a festive edition, served with a sweet dipping sauce. This sprouts recipe is moreish, and definitely one to try if you’re looking for a different way to celebrate the almighty sprout.


yachaejeon: korean vegetable pancakes with brussells sprouts

Yachaejeon (Korean style vegetable pancakes) with Brussels Sprouts

Ingredients (makes approximately 4 pancakes)
  • 200g plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp turmeric (for colour)
  • Room temperature water
  • 200-300g brussels sprouts, finely sliced with knife or mandolin
  • 1 bunch spring onions, chopped into 3
  • 1 tbsp oil for cooking: olive, rapeseed, coconut, vegetable or sunflower
  • 1 tbsp dark soy sauce
  • 2 tsp honey (you could also use agave or maple syrup)
  • 2 tsp toasted sesame oil
  • 1 tsp gochujang paste
  • sesame seeds to serve (optional)
    Sprout recipe: brussels sprouts yachaejeon

    (watch a short video here)

    1. In a medium-sized bowl, mix the flour, baking powder, salt and turmeric.
    2. Fill a small jug of water and gradually whisk the room-temperature water into the dry ingredients. Add the water until the batter texture resembles a crepe batter.
    3. Add the chopped vegetables to the batter and mix thoroughly until they are all coated in the batter.
    4. Heat a tbsp oil into a medium-sized frying pan (ideally non-stick) and wait until sizzling before adding the first pancake.
    5. Fry each pancake on each side until golden, this should take about 2-3 minutes depending on how thick the pancakes are. Turn down heat if the pancakes begin to brown too quickly.

    For the sauce:

    1. Combine the sauce ingredients in a small bowl with a whisk.

    Recipe by Cristina Proietti @cupboard.creations


    Enjoy this recipe?

    Our recipe page hosts a variety of recipes from chefs, food partners, supporters and our charity community. If you enjoyed making this recipe, check out some more.