Savory Korean Lentil Pancakes With Sesame Dip Recipe

About this recipe

Crispy lentil pancakes infused with Korean spices, served with a flavorful sesame dipping sauce. A protein-packed and satisfying breakfast.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• 6 Each Golden Yolk Eggs 6 Pack
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 640G Birds Eye Country Mixed Vegetables
• 1 L Crisp N Dry Oil
• 750 G Top-Op Table Salt Drums
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• - Korean Red Pepper Powder - Gochugaru
• 100 G Jumbo Garlic 100g
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 400G Whole Chickpeas In Water
• - Schwartz Sesame Seeds

Instructions

1. 1. Rinse the red lentils under cold water until the water runs clear.
2. 2. Soak lentils in 300 ml of water for 15 minutes to soften them.
3. 3. Drain lentils and blend them into a smooth batter with garlic, cornstarch, and salt.
4. 4. Finely chop green onions and mix them into the lentil batter along with gochugaru.
5. 5. Heat sesame oil in a non-stick pan over medium heat until shimmering.
6. 6. Pour small quantities of batter to form pancakes and cook until golden on both sides.
7. 7. In a bowl, whisk soy sauce, rice vinegar, sesame oil, and sesame seeds for a dipping sauce.
8. 8. Transfer pancakes onto a plate and serve with the prepared sesame dipping sauce.