Name: Gluten-Free Korean Veggie Pancake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: For the Soy Dipping Sauce:; 1 Tbsp toasted white sesame seeds; 2 Tbsp soy sauce; 2 tsp rice vinegar (unseasoned); 1 Tbsp water; ½ tsp toasted sesame oil; ¼ tsp gochugaru (Korean pepper flakes); For the Vegetables:; ½ onion; 6 green onions/scallions; 1 carrot; For the Batter:; ¾ cup gluten-free flour (I love Bob’s Red Mill GF All-Purpose Baking Flour; read the post for details); ¼ cup rice flour; ½ tsp Diamond Crystal kosher salt; ⅔ cup water (up to ¾ cup or 180 ml; adjust according to your flour); For Frying the Pancakes:; 1 large egg (50 g each w/o shell) (skip for vegan); 2 Tbsp neutral oil (1 Tbsp per pancake); 2 Tbsp toasted sesame oil (1 Tbsp per pancake)

Ingredients

(Servings: 2)

1 Tbsp toasted white sesame seeds

2 Tbsp soy sauce

2 tsp rice vinegar (unseasoned)

1 Tbsp water

½ tsp toasted sesame oil

¼ tsp gochugaru (Korean pepper flakes)

½ onion

6 green onions/scallions

1 carrot

¾ cup gluten-free flour (I love Bob’s Red Mill GF All-Purpose Baking Flour; read the post for details)

¼ cup rice flour

½ tsp Diamond Crystal kosher salt

⅔ cup water (up to ¾ cup or 180 ml; adjust according to your flour)

1 large egg (50 g each w/o shell) (skip for vegan)

2 Tbsp neutral oil (1 Tbsp per pancake)

2 Tbsp toasted sesame oil (1 Tbsp per pancake)

Gluten-Free Korean Veggie Pancake

Ingredients

For The Soy Dipping Sauce

For The Vegetables

For The Batter

For Frying The Pancakes

Steps

Nutrition Facts

Comments

Gluten-Free Korean Veggie Pancake

Ingredients

For The Soy Dipping Sauce

For The Vegetables

For The Batter

For Frying The Pancakes

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts