Korean Style Vegetable Pancake

Serves 1
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Directions

  1. 1Cut the shallot into thin slices.
  2. 2Cut the shallot into thin slices.
  3. 3Cut the shallot into thin slices.
  4. 4Cut the carrot into thin slices.
  5. 5Cut the carrot into thin slices.
  6. 6Cut the carrot into thin slices.
  7. 7Cut the zucchini into thin slices.
  8. 8Cut the zucchini into thin slices.
  9. 9Cut the zucchini into thin slices.
  10. 10Cut the red pepper into thin slices.
  11. 11Cut the red pepper into thin slices.
  12. 12Cut the red pepper into thin slices.
  13. 13Cut the green onions into thin slices.
  14. 14Cut the green onions into thin slices.
  15. 15Cut the green onions into thin slices.
  16. 16Cut the chili pepper into thin slices.
  17. 17Cut the chili pepper into thin slices.
  18. 18Cut the chili pepper into thin slices.
  19. 19Add all the vegetables to a bowl.
  20. 20Add all the vegetables to a bowl.
  21. 21Add all the vegetables to a bowl.
  22. 22Add salt, pepper, chilli powder and flour to the bowl.
  23. 23Add salt, pepper, chilli powder and flour to the bowl.
  24. 24Add salt, pepper, chilli powder and flour to the bowl.
  25. 25Add water to the bowl and mix all ingredients together.
  26. 26Add water to the bowl and mix all ingredients together.
  27. 27Add water to the bowl and mix all ingredients together.
  28. 28Pour pancake batter into a hot pan.
  29. 29Pour pancake batter into a hot pan.
  30. 30Pour pancake batter into a hot pan.
  31. 31Flip the pancake over.
  32. 32Flip the pancake over.
  33. 33Flip the pancake over.
  34. 34Make the dipping sauce.
  35. 35Make the dipping sauce.
  36. 36Make the dipping sauce.

Ingredients

  • 80 g plain flour
  • 80 g plain flour
  • 80 g plain flour
  • 30 g cornflour
  • 30 g cornflour
  • 30 g cornflour
  • pinch salt
  • pinch salt
  • pinch salt
  • 1 tbsp chilli powder
  • 1 tbsp chilli powder
  • 1 tbsp chilli powder
  • cold water
  • cold water
  • cold water
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 4 spring onions
  • 4 spring onions
  • 4 spring onions
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 courgette
  • 1 courgette
  • 1 courgette
  • 1 sweet red pepper
  • 1 sweet red pepper
  • 1 sweet red pepper
  • 1 red chilli thinly sliced
  • 1 red chilli thinly sliced
  • 1 red chilli thinly sliced
  • 3 garlic cloves crushed
  • 3 garlic cloves crushed
  • 3 garlic cloves crushed
  • 4 tbsp soy sauce
  • 4 tbsp soy sauce
  • 4 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 2 tsp rice vinegar
  • 2 tsp rice vinegar
  • 2 tsp rice vinegar
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 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