Savory Korean Vegetable Pancakes With Spicy Dipping Sauce Recipe

About this recipe

Crispy vegetable pancakes bursting with flavor, paired with a tangy and spicy dipping sauce for a satisfying breakfast experience.

Ingredients

• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Korean Red Pepper Powder - Gochugaru
• 160 Ml Cj Bibigo Sesame Oil
• - Mori-Nu Silken Firm Tofu
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Schwartz Sesame Seeds
• 450G Rice Flour, 450G
• 400G Whole Chickpeas In Water
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Peel and julienne the carrot and zucchini into thin strips, and finely chop the spring onions.
2. 2. In a mixing bowl, combine rice flour, cornstarch, and water to create a smooth batter.
3. 3. Fold the vegetables into the batter, ensuring they are evenly coated.
4. 4. Heat a non-stick skillet over medium heat and brush it with sesame oil.
5. 5. Pour small portions of the batter onto the skillet, spreading it evenly to form pancakes.
6. 6. Cook each pancake for 3-4 minutes per side until golden and crispy, then set aside.
7. 7. Blend tofu, soy sauce, garlic, ginger, and gochugaru to create the dipping sauce.
8. 8. Stir in sesame seeds and rice vinegar, adjusting seasoning as needed.
9. 9. Serve the pancakes warm with the dipping sauce on the side.