Korean Vegetable Pancakes

12 mins
Serves 8
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Directions

  1. 1In a small bowl, mix together sauce ingredients and set aside.
  2. 2In a small bowl, mix together sauce ingredients and set aside.
  3. 3In a small bowl, mix together sauce ingredients and set aside.
  4. 4In a large bowl, whisk together flour, salt, and water to make a batter.
  5. 5In a large bowl, whisk together flour, salt, and water to make a batter.
  6. 6In a large bowl, whisk together flour, salt, and water to make a batter.
  7. 7Add the veggies (leeks, carrot, scallions, cabbage, jalapeño) and mix until combined.
  8. 8Add the veggies (leeks, carrot, scallions, cabbage, jalapeño) and mix until combined.
  9. 9Add the veggies (leeks, carrot, scallions, cabbage, jalapeño) and mix until combined.
  10. 10Preheat a large pan over medium heat, add avocado oil.
  11. 11Preheat a large pan over medium heat, add avocado oil.
  12. 12Preheat a large pan over medium heat, add avocado oil.
  13. 13Working in batches, scoop 1/4 cup batter per pancake, spreading veggies evenly with a spatula.
  14. 14Working in batches, scoop 1/4 cup batter per pancake, spreading veggies evenly with a spatula.
  15. 15Working in batches, scoop 1/4 cup batter per pancake, spreading veggies evenly with a spatula.
  16. 16Cook for 2-3 mins per side until golden brown.
  17. 17Cook for 2-3 mins per side until golden brown.
  18. 18Cook for 2-3 mins per side until golden brown.
  19. 19Place on a paper towel-lined plate.
  20. 20Place on a paper towel-lined plate.
  21. 21Place on a paper towel-lined plate.
  22. 22Serve hot with the dipping sauce on the side.
  23. 23Serve hot with the dipping sauce on the side.
  24. 24Serve hot with the dipping sauce on the side.

Ingredients

  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup leek greens
  • 1 cup leek greens
  • 1 cup leek greens
  • 0.5 cup carrot
  • 0.5 cup carrot
  • 0.5 cup carrot
  • 3 pieces scallions
  • 3 pieces scallions
  • 3 pieces scallions
  • 0.5 cup red cabbage
  • 0.5 cup red cabbage
  • 0.5 cup red cabbage
  • 1 piece jalapeño
  • 1 piece jalapeño
  • 1 piece jalapeño
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lemon juice
  • 1 tsp water
  • 1 tsp water
  • 1 tsp water
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds

Equipment

bowlwhiskknifespatulalarge pan