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Grandpa's Korean vegetable pancakes✨
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Grandpa's Korean vegetable pancakes✨
For the Sauce:▪️2 Tbsp Soy Sauce▪️1 Tbsp Fresh Lemon Juice▪️1 tsp Water▪️1/2 tsp Sugar▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️
For the Pancakes:▪️1 Cup Flour▪️1/2 tsp Kosher Salt▪️1 Cup Water▪️1 Cup Leek Greens, sliced thin▪️1/2 Cup Carrot, grated▪️3 Scallions, sliced in 1” pieces▪️1/2 Cup Red Cabbage, sliced in thin 1" strips▪️1 Jalapeño, seeds removed sliced in thin 1” strips▪️2 Tbsp Avocado Oil▪️
1️⃣ In a small bowl, mix together the ingredients for the sauce and set aside.
2️⃣ In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies (leeks, carrot, scallions, cabbage, and jalapeño) and mix until combined.
3️⃣ Preheat a large pan over medium heat and add the avocado oil. Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 mins per side until golden brown. Place on a paper towel lined plate to remove excess oil. (Add oil between batches if skillet looks dry).
4️⃣ Serve immediately while hot with the sauce on the side - enjoy!
⏲30 minute total prep + cook time
Recipe makes ~10 small pancakes
For the Sauce:▪️2 Tbsp Soy Sauce▪️1 Tbsp Fresh Lemon Juice▪️1 tsp Water▪️1/2 tsp Sugar▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️
For the Pancakes:▪️1 Cup Flour▪️1/2 tsp Kosher Salt▪️1 Cup Water▪️1 Cup Leek Greens, sliced thin▪️1/2 Cup Carrot, grated▪️3 Scallions, sliced in 1” pieces▪️1/2 Cup Red Cabbage, sliced in thin 1" strips▪️1 Jalapeño, seeds removed sliced in thin 1” strips▪️2 Tbsp Avocado Oil▪️
1️⃣ In a small bowl, mix together the ingredients for the sauce and set aside.
2️⃣ In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies (leeks, carrot, scallions, cabbage, and jalapeño) and mix until combined.
3️⃣ Preheat a large pan over medium heat and add the avocado oil. Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 mins per side until golden brown. Place on a paper towel lined plate to remove excess oil. (Add oil between batches if skillet looks dry).
4️⃣ Serve immediately while hot with the sauce on the side - enjoy!
⏲30 minute total prep + cook time
Recipe makes ~10 small pancakes
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