Korean Vegetable Pancakes

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Ingredients (use vegan versions):


  • 1 cup of Korean “Buchim” pancake mix
  • 1.5 cups of water
  • miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
  • extra virgin olive oil (or other light cooking oil)
  • 1 tablespoon sesame oil
  • sprinkle of sesame seeds
  • 1/2 soy sauce

Directions:


This recipe is a lot like the “scallion pancake”
appetizer that you find at many Chinese
restaurants. You can buy the “buchim” mix at
any Korean grocery store. This is basically
just a mixture of wheat flour, salt, vegan sugar, and
baking powder. So if you can’t find a Korean
grocery story near you, you can easily make
the pancake mix yourself.


To prepare this dish, first chop up any
vegetables you want to put into the pancakes.
I suggest zucchini, onion, scallion, enoki
mushrooms, and even Korean kimchi.
Traditionally, the vegetables are cut into thin
slivers or are diced.


Mix the water, pancake mix, and vegetables
together in a bowl. With a little olive oil or
other cooking oil in the pan, fry the pancakes
till brown on either side. Over a medium heat,
this should take about 5 minutes on each side.
Make sure the pancakes are quite thin. If they
are too thick, the inside will be goopy and the
vegetables won’t cook fully. Properly cooked,
these pancakes shuld be light and somewhat
crispy, not thick and fluffy like regular
pancakes.


Dipping Sauce: Mix sesame oil, soy sauce,
and sesame seeds in a small bowl. You can
also add dried and crushed seaweed if you
like.


Cut the cooked pancakes up into several slices
(like a pizza). Serve hot with dipping sauce. I
also recommend dabbing the pancakes with a
paper towel to remove any excess cooking oil.


Serves: 2-4


Preparation time: 15 minutes

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