Korean Style Vegetable Pancake
Serves 1
Directions
- 1Cut the shallot into thin slices.
- 2Cut the carrot into thin slices.
- 3Cut the zucchini into thin slices.
- 4Cut the red pepper into thin slices.
- 5Cut the green onions into thin slices.
- 6Cut the chili pepper into thin slices.
- 7Add all the vegetables to a bowl.
- 8Add salt, pepper, chilli powder and flour to the bowl.
- 9Add water to the bowl and mix all ingredients together.
- 10Pour pancake batter into a hot pan.
- 11Flip the pancake over.
- 12Make the dipping sauce.
Ingredients
- 80 g plain flour
- 30 g cornflour
- pinch salt
- 1 tbsp chilli powder
- cold water
- 2 shallots
- 4 spring onions
- 1 carrot
- 1 courgette
- 1 sweet red pepper
- 1 red chilli thinly sliced
- 3 garlic cloves crushed
- 4 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp sesame seeds
- 1 tsp chilli flakes
Equipment
knifecutting boardbowlfrying pan
Tips
- Cut all your vegetables into thin pieces of batons before adding the flour, corn flour, salt and chilli
- Mix through the vegetables and add the cold water to make a batter
- Heat a frying pan and add a generous splash of your chosen cooking oil then add enough pancake mix to just spread over the bottom of the pan
- Allow to crisp up on one side before flipping and repeating this until both sides are super crispy and cooked through
- Mix the dip ingredients and that’s ready to go
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