Korean Vegetable Pancakes
Directions
- 1In a small bowl, mix together the ingredients for the sauce and set aside.
- 2Whisk together the flour, salt, and water in a large bowl to create the batter.
- 3Add the leek greens to the batter.
- 4Add the grated carrot to the batter.
- 5Add the sliced scallions to the batter.
- 6Add the sliced red cabbage to the batter.
- 7Add the sliced jalapeño to the batter and mix until combined.
- 8Preheat a large pan over medium heat and add the avocado oil.
- 9Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each.
- 10Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 minutes per side until golden brown.
- 11Place on a paper towel-lined plate to remove excess oil.
- 12Serve immediately while hot with the sauce on the side.
Ingredients
- 2 Tbsp Soy Sauce
- 1 Tbsp Fresh Lemon Juice
- 1 tsp Water
- 0.5 tsp Sugar
- 1 Tbsp Sesame Oil
- 1 tsp Sesame Seeds
- 1 Cup Flour
- 0.5 tsp Kosher Salt
- 1 Cup Water
- 1 Cup Leek Greens, sliced thin
- 0.5 Cup Carrot, grated
- 3 Scallions, sliced in 1” pieces
- 0.5 Cup Red Cabbage, sliced in thin 1" strips
- 1 Jalapeño, seeds removed sliced in thin 1” strips
- 2 Tbsp Avocado Oil
Equipment
small bowllarge bowlwhisklarge panspatulapaper towel lined plate
Tips
- Make them small and petite for maximum crispiness around the edges.
- Serve immediately while hot with the sauce on the side.
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