Korean Veggie Pancakes

Mon, 23 September 2024

• ½ cup self raising flour
• ½ cup corn flour 
• ¾ teaspoon sea salt
• ¾ cup ice cold water
• ¼ cup finely chopped kimchi
• 4 cups finely chopped or grated mixed vegetables (carrots, courgette, peppers, kale, whatever you've got!)
• 4 scallions, thinly sliced
• 2 tablespoons neutral oil

• 2 tablespoons gochujang paste 
• 1½ tablespoons rice vinegar 
• 1 tablespoon sesame oil 
• 1 tablespoon maple syrup

• Add the flours and salt to a large bowl and mix in the water. You should get a thick batter.
• Add the kimchi, scallions and veg. Mix well to combine.
• Place a frying pan over a medium heat and add the oil. Once hot, add the mix to cover the bottom of the pan thinly. Cook for three minutes on one side until crispy and slightly charred. Flip and cook for another three minutes. 
• Remove the pancake onto a chopping board and cut it into small squares.
• To make the dipping sauce, simply combine all of the ingredients and serve alongside the crispy pancakes.
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