Gluten-Free Korean Veggie Pancake

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)

Prep 15m

Cook 20m

Total 35m

This gluten-free Korean veggie pancake recipe features a crispy batter and a variety of vegetables, including onion, scallions, and carrot. The soy dipping sauce includes toasted white sesame seeds and Korean pepper flakes for added flavor. Perfect for a delicious and satisfying appetizer or snack.

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justonecookbook.com

Gluten-Free Korean Veggie Pancake

Ingredients

For The Soy Dipping Sauce

For The Vegetables

For The Batter

For Frying The Pancakes

Steps

Nutrition Facts

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, 6 is assumed for the total recipe.

Nutrition Facts