Korean Vegetable Pancakes
Directions
- 1In a small bowl, mix together sauce ingredients and set aside.
- 2In a large bowl, whisk together flour, salt, and water to make a batter.
- 3Add the veggies (leeks, carrot, scallions, cabbage, jalapeño) and mix until combined.
- 4Preheat a large pan over medium heat, add avocado oil.
- 5Working in batches, scoop 1/4 cup batter per pancake, spreading veggies evenly with a spatula.
- 6Cook for 2-3 mins per side until golden brown.
- 7Place on a paper towel-lined plate.
- 8Serve hot with the dipping sauce on the side.
Ingredients
- 1 cup flour
- 0.5 tsp kosher salt
- 1 cup water
- 1 cup leek greens
- 0.5 cup carrot
- 3 pieces scallions
- 0.5 cup red cabbage
- 1 piece jalapeño
- 2 tbsp avocado oil
- 2 tbsp soy sauce
- 1 tbsp fresh lemon juice
- 1 tsp water
- 0.5 tsp sugar
- 1 tbsp sesame oil
- 1 tsp sesame seeds
Equipment
bowlwhiskknifespatulalarge pan
Related recipes
Kimchi Pancake
Korean · Breakfast
Korean marinated eggs
Korean · Breakfast
Kimchi Pancake Christmas Wreath
Korean · Breakfast
LEVEL 2 KIMCHI
Korean · Breakfast
CRISPY KOREAN CHICKEN PANCAKE (PADAKJEON)
Korean · Breakfast20m
Gamjachaejeon
Korean · Breakfast15m
Korean Egg Rice
Korean · Breakfast5m
LAZY Korean Egg Rice
Korean · Breakfast5m
수플레 오믈렛
Korean · Breakfast
Kimbap à ma sauce
Korean · Breakfast
Pancakes coreani
Korean · Breakfast
Korean Pancakes
Korean · Breakfast