Savory Korean Pancake (That Won’t Fall Apart or Take Forever)
This recipe was inspired by Janet Harn’s Cooking Class in Seoul. Highly recommended! Janet did her whole cooking class vegan for us.
Check out these 9 Vegan Korean Cooking Tips from Seoul Chef Janet
For 1 delicious vegan pancake:
- 1 Tbsp ground flax seeds and 3 Tbsp water (as egg replacer for 1 egg)
- 5 Tbsp water
- 3 Tbsp flour (any combination of whole wheat flour and unbleached all purpose flour that you like)
- 2 Tbsp corn starch (I need to try arrowroot too…)
- a dash of sea salt or soy sauce
- a splash of umeboshi vinegar or other vinegar
- chopped green scallions or green Chinese onions
- optional: add a few other vegetables cut into very thin matchsticks like carrots or zucchini
- optional: sesame oil
For enough pancakes to make 2 adults and one toddler happy:
- 1/4 cup ground flax & 3/4 cup water mixed together (egg replacer)
- 3/4 cup flour (mix of whole wheat and unbleached all purpose is fine)
- 1/2 cup cornstarch
- 1 + 1/4 cups water more
- 1/2 tsp umeboshi vinegar
- 1/2 tsp soy sauce
- 1/4 cup shredded carrot
- 1/4 cup of 5″ long thin shreds of green onions or scallions
- Heat up a nonstick pan or get ready to use enough sesame oil to coat the pan
- Start at the top of the ingredient list above and add one ingredient at a time and mix
- Pour the batter in the hot pan
- Wait a few minutes until it’s golden brown on the bottom and flip
- Wait a few more minutes and serve
Try this: Janet put the long and thinly sliced green Chinese onions in the pan first and then poured the batter over them. Very impressive 🙂
If you would like a dipping sauce, try different combinations of soy sauce, rice vinegar, water and agave. Yum!
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