Korean pancakes 😋 (recipe in comments!) #koreanpancakes #recipeshorts #kimchi #vegetarianrecipe

[mulberryblvd]

I love Korean pancakes. They are packed with vegetables that taste really good, and they have these crunchy edges that are just incredible. And honestly, they are perfect for rainy days (crispy and spicy-yum!)

Here is how I make them:
I use roughly 3 cups of thinly sliced vegetables. Cutting everything thin is important here, because you want them to cook quickly. I think that you can use whatever vegetables you have in your fridge. In this video, I used

🌶️🍠🧅🥕Zucchini, Green onion, White onion (I love onions), Mushrooms, Carrots, Asian chives

And I added half a cup of chopped kimchi. I love kimchi. If you think you don’t like it, perhaps give it another try.

To the mixed vegetables I add 3/4 cup of flour, 1/2 tbsp sugar, and 1/2 tsp salt. This works with gluten free flour as well, but keep in mind that GF flour typically is a rice flour blend, giving it more of a mochi texture. It’s not bad, just a bit different.

Then I add 3/4 cup of water and mix it all up.

Sometimes I sneak in a little egg white to the water, just for protein. It changes the texture a bit, but it’s still really yummy.

The dipping sauce is about 1/4 teaspoon sugar, 1/2 teaspoon( or less/more) Korean chili flakes (gochugaru), 3.5 Tbs rice vinegar, 1.5 Tbs tamari/soy sauce, a bit of sesame oil ( I dont measure it), some green onions, and red chili peppers. Taste a little, then adjust.

You can make this into rounds (like I did in the video) or as one large flat pancake. You will need a nonstick pan, some oil, and a spatula. Cooking time will vary, however, my pancakes usually take 15-20 minutes to become fully cooked and crispy.

Enjoy!

And if you are an expert at making Korean pancakes, please let me know if I missed something!

#koreanpancakes #easyrecipes #kimchi #kimchipancakes #koreanfood