serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
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
- Add the ingredients for the dipping sauce to a small bowl. Mix well to combine, then set aside.
- 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.
- 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.
- 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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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
