Korean vegetable pancake

Ingredients

• 1 cup plain flour
• ¼ cup cornflour
• 1 cup (250 ml) cold water
• Salt and black pepper
• 20 g zucchini, thinly sliced into 5–6 cm batons
• 20 g white onion, thinly sliced into 5–6 cm batons
• 20 g carrot, thinly sliced into 5–6 cm batons
• 20 g spring onion, cut into 5–6 cm batons
• 1 long red chilli, thinly sliced
• 150 ml peanut oil

For the dipping sauce

• 1 tbsp rice vinegar
• 3 tbsp soy sauce
• 1 tsp Korean red chilli flakes (gochugaru)
• ½ tsp sesame oil
• 2 g white sesame seeds

Instructions

1. Add the ingredients for the dipping sauce to a small bowl. Mix well to combine, then set aside.
2. In a large bowl, combine the flour, cornflour, water and a generous pinch of salt and black pepper. Whisk until just combined, taking care not to overmix. Add the sliced vegetables and mix gently to combine.
3. Heat the oil in a large non-stick frying pan over medium-low heat. Add the vegetable batter and push the vegetables down gently to flatten the pancake. Cook until browned on one side, then flip and cook until browned on the other side and cooked through.
4. Once cooked, transfer the Korean vegetable pancake to a large serving plate. Serve with the dipping sauce.

Photography by Jiwon Kim.

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