Korean Veggie Pancakes with Creamy Gochujang Dip

Name: Korean Veggie Pancakes with Creamy Gochujang Dip
Yield: 9 servings
Cuisine: Korean
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

Serves 9

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Korean Veggie Pancakes with Creamy Gochujang Dip

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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.

Korean Veggie Pancakes with Creamy Gochujang Dip

Korean Veggie Pancakes with Creamy Gochujang Dip

Directions

Ingredients

Equipment

Tips

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