Korean veggie pancakes & creamy gochujang dip

Name: Korean veggie pancakes & creamy gochujang dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Korean
Ingredients: - 1 cup flour; - pinch of salt; - 1 cup water; - 1 cup sweet potato, ribboned; - 1 cup zucchini ribbons; - 1/2 cup carrot ribbons; - 1 jalapeño, thinly sliced; - 1/2 onion, thinly sliced; - 3 spring onions, thinly chopped; - 1 to 3 tbsp olive oil for (for frying); - 1/3 cup vegan mayo; - 1/4 cup cashews, soaked in hot water for 10 minutes and drained.; - 2 tbsp gochujang paste; - 2 tbsp water; - 1 tbsp tamari; - 1 tbsp rice vinegar; - 1/2 tbsp rice malt syrup; - 1 small clove garlic; - pinch of salt and pepper

5 steps

Prep:15minCook:10min

Don’t waste the old veggies lying in the back of your fridge! Make these Korean veggie pancakes instead. Paired with a creamy gochujang dipping sauce for extra punch and flavour.

Updated at: Wed, 26 Jun 2024 21:47:44 GMT

Nutrition balance score

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Instructions

Step 1

To the blender add the flour, water and a pinch of salt. Process until smooth and pour into a bowl.

Step 2

Add the sweet potato, zucchini, carrot, onion, jalapeño and spring onion. Mix until well-coated.

Step 3

Heat 1 tbsp olive oil in a fry pan over medium. Once hot, use a 1/3 cup to scoop up the pancake mix and pour it onto the pan. Press with the back of the cup to spread the vegetables into a circular shape. Cooking three at a time, fry for 2 to 3 minutes each side until golden. Mixture should make roughly 9-10. Place on a paper towel to remove any excess oil. Add extra oil if needed after each batch.

Step 4

Place all the ingredients for the creamy gochujang dip into the food processor and process until smooth. Transfer to a dipping bowl.

Step 5

Serve the pancakes hot with the gochujang dip. Optionally garnish with sesame seeds and extra spring onion and enjoy!