Korean Vegetable Pancakes || Delicious Pancake||

Korean Vegetable Pancakes || Delicious Pancake||

@Sigmafood Home Cooking


❌❌RECIPE❌❌

Dry Ingredients

1 1/2 Cup All Purpose Flour (See Notes For Subs) 2 Tsp Baking Powder

4 Tbsp Corn Starch Or Potato Starch

1 1/2 Tsp Salt Or Black Salt (For An "Eggy" Flavour)

1/2 Tsp Turmeric Powder Optional For Colour

Wet Ingredients

1 1/2 Cup Room Temperature Water, Plus Additional 2-4 Tbsp Water To Adjust Consistency Vegetables

1 Medium Zucchini, Sliced Into Match Sticks

1 Small Sweet Potato, Sliced Into Match Sticks Or Shredded (I Used Orange Sweet Potato And Added Them Raw)

1 Medium Carrot, Sliced Into Match Sticks Or Shredded

1/2 Medium Onion, Thinly Sliced

1 Long Green Chili Or Jalapeño, Optional For Heat

1 Bunch Scallions Or Green Onions, Around 2 Cups, Chopped Or Thinly Sliced

Other Vegetables Of Choice Sliced

Cooking

Neutral Oil I Used Vegetable Oil

Dipping Sauce To Serve

1 Tbsp Soy Sauce

1 Tbsp Water

1 Tbsp Vinegar

1 Tsp Sugar, Adjust To Taste

1 Tsp Sesame Oil

1/2 Tsp Sesame Seeds

Gochugaru Or Chili Flakes/Powder Optional


--INSTRUCTIONS--

In A Large Mixing Bowl, Add In All The Dry Ingredients.

Mix Well.

Slowly Pour In The Water While Mixing.

Mix Until You've Reached A Thick Batter Consistency.

If The Batter Is Still Too Thick, You Can Add 2-4 Tbsp More Water.

Do Note That The Batter Is Thick And Should Coat The Vegetables Well.

Mix In The Veggies Of Choice Into The Batter And Mix Evenly To Coat.

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