Korean Veggie Pancakes with Creamy Gochujang Dip
Serves 9
Directions
- 1Add flour, water, and a pinch of salt to the Vitamix and process until smooth.
- 2Pour the batter into a bowl.
- 3Add sweet potatoes, zucchini, carrots, jalapeño, onion, and spring onion to the batter.
- 4Mix until all vegetables are well-coated with the batter.
- 5Heat 1 tbsp of olive oil in a fry pan over medium heat.
- 6Once the pan is hot, use a 1/3 cup scoop to pour the pancake mix onto the pan, pressing with the back of the cup to spread the vegetables into a circular shape.
- 7Cook three pancakes at a time for 2-3 minutes per side until golden.
- 8Place cooked pancakes on a paper towel to remove any excess oil.
- 9Add tamari, gochujang paste, rice vinegar, and pepper to the Vitamix.
- 10Blend the dip ingredients until super smooth and creamy.
- 11Serve the pancakes hot with the gochujang dip.
- 12Garnish with sesame seeds and extra spring onion if desired.
Ingredients
- 1 cup flour
- 1 pinch salt
- 1 cup water
- 1 cup sweet potato ribbons
- 1 cup zucchini ribbons
- 0.5 cup carrot ribbons
- 1 jalapeño, thinly sliced
- 0.5 onion, thinly sliced
- 3 spring onions, thinly chopped
- 1 to 3 tbsp olive oil for frying
- 0.33 cup vegan mayo
- 0.25 cup cashews, soaked in hot water for 10 minutes and drained
- 2 tbsp gochujang paste
- 2 tbsp water
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 0.5 tbsp rice malt syrup
- 1 small clove garlic
- 1 pinch salt
- 1 pinch pepper
Equipment
Vitamix blenderbowlfry pan1/3 cup measuring scoopspatulapaper toweldipping bowl
Tips
- You can substitute any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements.
- Add extra oil if needed after each batch of pancakes.
- Optionally garnish with sesame seeds and extra spring onion.
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