Korean Side Dish Series Part 9 Vegetable Pancakes

Korean Vegetable Pancakes
* All-purpose flour 1 cup
* Salt 0.5 tsp
* Garlic powder 1 tsp
* Water 1 cup
* Green onions, cut into 1” 1 cup
* Pumpkin, thinly sliced 1 cup
* Cabbage, chopped or shredded 1.5 cup

Dipping Sauce:
* Soy sauce 3 Tbsps
* Rice wine vinegar 1 Tbsp
* Sesame oil 2 tsps
* Sesame seeds 1 tsp
* Optional: Fresh chili 1 small or gochugaru 1 tsp

Makes about 12 pancakes

Steps:
In a large bowl, combine flour, salt, garlic powder and water.

Add green onions, pumpkin & cabbage.

Mix till smooth.

Heat generous amount of oil in a non-stick skillet over medium heat.

Add 0.25 cup batter for each pancake. Make sure they’re not touching. Cook 3-4 minutes.

Flip pancakes. Gently press down to flatten the them to cook more evenly. Cook another 3-4 minutes.

For extra crispy pancakes, turn down heat to medium low and cook another 1-2 minutes on each side.

Tips:
Use 2 Tbsps of oil for each batch of pancakes to get that extra crisp.

For extra crispy pancakes, heat skillet on medium high instead of medium. Put batter in. Cook 2-3 minutes than turn down heat to medium. Cook 1-2 minutes more. Flip pancakes. Cook 3-4 minutes. Turn down heat to medium low, cook an extra 1-2 minutes on each side. ( Total cooking time: about 10 minutes)

Gently press down pancakes a few times during cooking.

Some common veggies to use:
Green onion
onion
Zucchini
Potato
Sweet potato
Carrot
Chives
Fresh chili
Mushroom
Perilla leaves
Kale
Cabbage
Bell pepper
Leek
Kimchi

#koreanfood #easyrecipe #veganrecipes #vegan

[bhn]

Awesome, will made its tomorrow ❤❤❤, thank you!