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
- Combine the soy sauce, rice vinegar and chilli flakes.
- Toast the sesame seeds until golden and add to the sauce.
For the Veg
- Julienne or grate the courgette, carrot and potato.
- 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
- 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.
- 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.
- Fry for 4-5 minutes, then shake the pan to loosen the pancake. Now confidently flip the pancake.
- Drizzle some more oil around the sides and fry for another 4-5 min until golden on the other side.
- Transfer the pancake to a board and cut into squares to dip into the sauce.