Korean inspired vegetable pancakes

Name: Korean inspired vegetable pancakes
Total time: 45 min
Yield: 2 people
Ingredients: white flour; Cornstarch; baking powder; salt; Just Egg; water; medium-sized zucchini, cut into julienne strips; kimchi, drained and finely chopped; small yellow onion, cut into julienne strips; red bell pepper, cut into julienne strips; jalapeño, seeded (optional); spring onions, white and green parts separated and halved, then cut into thin strips 5 cm long; soy sauce or tamari; light vinegar or rice vinegar; sesame oil; sesame seeds

45 min
medium

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Ingredients

for the dough

120 g white flour

2 tb Cornstarch

0.25 ts baking powder

0.25 ts salt

3 tb Just Egg

0.25 Cup(s) water

for the vegetables:

0.5 pc medium-sized zucchini, cut into julienne strips

60 ml kimchi, drained and finely chopped

0.5 pc small yellow onion, cut into julienne strips

0.5 pc red bell pepper, cut into julienne strips

1 pc jalapeño, seeded (optional)

2 pc spring onions, white and green parts separated and halved, then cut into thin strips 5 cm long

for the dip sauce

2 tb soy sauce or tamari

1 tb light vinegar or rice vinegar

0.5 ts sesame oil

0.5 ts sesame seeds

Preparation

Total time: 45 min

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1. Prepare the dip:

Mix all the ingredients for the dip together and set aside.

2. Cutting the Vegetables:

Cut the vegetables into thin strips about 4 to 5 cm long. Sprinkle salt on the zucchini, let it sit for 10 minutes, squeeze out the excess liquid, and add it to a bowl along with the rest of the vegetables. You can use other types of vegetables as desired.

3. Whisk the batter:

Mix together the rice flour, cornstarch, baking powder, and salt. Add the Just Egg and water, and stir until a thick batter forms. Then mix in the vegetables.

4. Cooking the Pancake (Pan):

Heat oil in a pan and spread the batter evenly. Cook the pancake on both sides for about 5 minutes each until golden brown, flip it, and then cook for another 3 to 4 minutes until crispy.

5. Bake the pancake (waffle iron):

Grease the preheated waffle iron, pour in the batter, and spread the vegetables evenly. Bake over medium to high heat for about 6 minutes, until the pancake is golden brown and crispy.

6. Serving:

Cut the pancake into pieces and serve immediately with the dipping sauce. Leftovers can be reheated in a toaster or air fryer until crispy.

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