Korean Spiced Lentil Pancakes With Sesame Slaw Recipe

About this recipe

Savory lentil pancakes infused with gochujang and served with a refreshing sesame slaw. A protein-packed, flavorful breakfast.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 Bunch Spring Onions 1 Bunch
• 160 Ml Cj Bibigo Sesame Oil
• 1 Unit Organic Cabbage White 1 Unit
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 60G Toasted White Sesame Seeds, 60G
• 100 G Jumbo Garlic 100g
• 400G Whole Chickpeas In Water
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce

Instructions

1. 1. Rinse and soak the red lentils in water for 20 minutes, then drain and blend until smooth.
2. 2. Mix the lentil batter with gochujang paste, cornstarch, minced garlic, salt, and pepper.
3. 3. Heat a skillet with sesame oil and pour the lentil batter into small pancake shapes.
4. 4. Cook each pancake for 2-3 minutes per side until golden and crisp, then set aside.
5. 5. Thinly shred the carrot and cabbage, and finely slice the spring onions.
6. 6. In a bowl, whisk together rice vinegar, soy sauce, honey, and a dash of sesame oil.
7. 7. Toss the shredded vegetables with the dressing, ensuring they are evenly coated.
8. 8. Sprinkle sesame seeds over the slaw and gently mix to combine.
9. 9. Arrange the lentil pancakes on a plate and serve alongside the sesame slaw.