food

Korean-Inspired Vegetable Pancakes

Don't let your leftover veggies go to waste! Make some Korean-inspired pancakes instead.

food

Korean-Inspired Vegetable Pancakes

Don't let your leftover veggies go to waste! Make some Korean-inspired pancakes instead.

Supplies

For the dipping sauce

  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp Korean hot pepper flakes (gochugaru)
  • 1 tsp sesame seeds

For the Veg

  • 1/2 courgette
  • 1/2 large carrot
  • 1/2 potato
  • 1/2 onion
  • 1 green chilli
  • 1 mushroom
  • 5 spring onions

For the batter

  • 130g bread flour
  • 180 ml water
  • 1 tbsp soy bean paste or miso

Steps

For the dipping sauce

  1. Combine the soy sauce, rice vinegar and chilli flakes.
  2. Toast the sesame seeds until golden and add to the sauce.

For the Veg

  1. Julienne or grate the courgette, carrot and potato.
  2. Peel and finely slice the onion, thinly slice the chilli and cut the spring onions into larger pieces. Then transfer the veg to a bowl for later.

For the batter

  1. Combine the ingredients for the batter along with 1/2 tsp salt and whisk well. Then mix the veg through the batter until everything is evenly coated.
  2. Heat some oil in a non-stick frying pan and add half of the mixture to make a large pancake. Press it as flat as possible, ideally so that it reaches the sides of the pan.
  3. Fry for 4-5 minutes, then shake the pan to loosen the pancake. Now confidently flip the pancake.
  4. Drizzle some more oil around the sides and fry for another 4-5 min until golden on the other side.
  5. Transfer the pancake to a board and cut into squares to dip into the sauce.