food
Vegan Korean Pancakes
These Korean pancakes make the perfect vegan dish!
food
Vegan Korean Pancakes
These Korean pancakes make the perfect vegan dish!
Supplies
- Bunch of spring onions
- 1 cup plain flour
- 1 cup veggie stock
- 1/2 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pink salt
- 1/2 cup olive oil
- Dip:
- 1 teaspoon sesame oil
- 4 tablespoons tamari
- 1 teaspoon sesame seeds
- 1 Chopped green chilli
- 1 Chopped diced shallot
- 4 tablespoons veggie stock
- 1 tablespoon coconut vinegar
- Small piece of chopped diced ginger
Steps
- For the dip: toast the sesame seeds until golden brown and set aside. In a separate bowl add all the dip ingredients including the toasted sesame and mix well.
- For the pancake batter: In a mixing bowl add all dry ingredients, then slowly pour and mix in the veggie stock to create a batter like consistency and chill in the
- Fridge while you prep the spring onions.
- Cut the spring onions into large strips and heat some oil in a nonstick pan, add a little of the pancake batter in a 'Line' motion then lay the spring onions neatly on top creating a rectangle shape and let it cook/char for a few minutes on medium heat.
- Now pour more of the pancake batter directly on top and around the sides of the spring onions, once set flip the pancake and cook for a further 4 minutes or until crispy golden brown and slightly charred.