Korean Vegetable Pancakes

30 mins
Serves 10
instagram.com

Directions

  1. 1In a small bowl, mix together the ingredients for the sauce and set aside.
  2. 2In a small bowl, mix together the ingredients for the sauce and set aside.
  3. 3In a small bowl, mix together the ingredients for the sauce and set aside.
  4. 4Whisk together the flour, salt, and water in a large bowl to create the batter.
  5. 5Whisk together the flour, salt, and water in a large bowl to create the batter.
  6. 6Whisk together the flour, salt, and water in a large bowl to create the batter.
  7. 7Add the leek greens to the batter.
  8. 8Add the leek greens to the batter.
  9. 9Add the leek greens to the batter.
  10. 10Add the grated carrot to the batter.
  11. 11Add the grated carrot to the batter.
  12. 12Add the grated carrot to the batter.
  13. 13Add the sliced scallions to the batter.
  14. 14Add the sliced scallions to the batter.
  15. 15Add the sliced scallions to the batter.
  16. 16Add the sliced red cabbage to the batter.
  17. 17Add the sliced red cabbage to the batter.
  18. 18Add the sliced red cabbage to the batter.
  19. 19Add the sliced jalapeño to the batter and mix until combined.
  20. 20Add the sliced jalapeño to the batter and mix until combined.
  21. 21Add the sliced jalapeño to the batter and mix until combined.
  22. 22Preheat a large pan over medium heat and add the avocado oil.
  23. 23Preheat a large pan over medium heat and add the avocado oil.
  24. 24Preheat a large pan over medium heat and add the avocado oil.
  25. 25Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each.
  26. 26Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each.
  27. 27Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each.
  28. 28Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 minutes per side until golden brown.
  29. 29Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 minutes per side until golden brown.
  30. 30Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 minutes per side until golden brown.
  31. 31Place on a paper towel-lined plate to remove excess oil.
  32. 32Place on a paper towel-lined plate to remove excess oil.
  33. 33Place on a paper towel-lined plate to remove excess oil.
  34. 34Serve immediately while hot with the sauce on the side.
  35. 35Serve immediately while hot with the sauce on the side.
  36. 36Serve immediately while hot with the sauce on the side.

Ingredients

  • 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
  • 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, sliced thin
  • 1 Cup Leek Greens, sliced thin
  • 1 Cup Leek Greens, sliced thin
  • 0.5 Cup Carrot, grated
  • 0.5 Cup Carrot, grated
  • 0.5 Cup Carrot, grated
  • 3 Scallions, sliced in 1” pieces
  • 3 Scallions, sliced in 1” pieces
  • 3 Scallions, sliced in 1” pieces
  • 0.5 Cup Red Cabbage, sliced in thin 1" strips
  • 0.5 Cup Red Cabbage, sliced in thin 1" strips
  • 0.5 Cup Red Cabbage, sliced in thin 1" strips
  • 1 Jalapeño, seeds removed sliced in thin 1” strips
  • 1 Jalapeño, seeds removed sliced in thin 1” strips
  • 1 Jalapeño, seeds removed sliced in thin 1” strips
  • 2 Tbsp Avocado Oil
  • 2 Tbsp Avocado Oil
  • 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.