Sweet And Spicy Korean Chickpea Pancakes Recipe

About this recipe

Golden chickpea flour pancakes infused with gochujang and sesame, served with a tangy soy dipping sauce for a balanced and flavorful start to your day.

Ingredients

• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• - Doves Farm Organic Chickpea Flour
• - Kikkoman Soy Sauce
• 400G Whole Chickpeas In Water
• 1 Kg White Granulated Sugar
• - Tata Salt

Instructions

1. 1. In a mixing bowl, whisk together chickpea flour, water, and salt until smooth and lump-free.
2. 2. Stir in gochujang, minced garlic, and finely chopped scallions to create a flavorful batter.
3. 3. Heat a non-stick skillet over medium heat and lightly grease with neutral oil.
4. 4. Pour a ladleful of batter into the skillet, spreading evenly to form a pancake, and cook for 2-3 minutes.
5. 5. Flip the pancake carefully and cook the other side until golden and crispy, about 2-3 minutes.
6. 6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. 7. For the dipping sauce, combine soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds in a small bowl.
8. 8. Serve the pancakes hot with the tangy dipping sauce on the side.