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

Download PDF

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

-

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.

0 of 0 reviews

Share your experiences with other customers.

Login

E-Mail Address or Customer Number

Your password

No reviews found. Be the first to share your insights.

Product recommendations

New

Egg, 340ml

One for everything With Just Egg, eggs are back on the vegan menu—better, more versatile, and tastier than ever. This liquid plant-based egg alternative lets you whip up fluffy omelets, golden-brown French toast, moist (pan)cakes, and hearty casseroles. It’s that simple. Completely vegan. Completely delicious. Because above all, the taste of this all-rounder is anything but ordinary. Try it for yourself! Effortless enjoyment from a single source Just Egg isn’t just delicious—it’s nutritious, too. The use of mung beans makes this plant-based egg substitute high in protein yet low in fat. A dream come true for all egg lovers. Because: Cholesterol is 100% absent. This makes Just Egg a light yet rich plant-based food, perfectly suited even for those with allergies and intolerances. And what else? Conscious eating is becoming easier and more sustainable. Just Egg has already become the popular market leader among plant-based protein products in the U.S. For its launch in Germany, this innovative egg alternative is now produced in Lüneburg. This reduces transportation distances and CO2 emissions. For more sustainable enjoyment.

Content: 340 Milliliter (€14.68* / 1000 Milliliter)

€4.99

Stück