Korean Vegetable Pancakes

A great way to use up a combination of veggies, these are a crunchy and satisfying meal for any time of day!

Ingredients

Vegetables

• 1/2 a head of cabbage, thinly sliced
• 1 teaspoon fine sea salt
• 1 bunch of spring onions
• 1/2 a large carrot, shredded
• 80g chopped kimchi

Batter

• 80g plain all purpose flour
• 35g rice flour
• 1/2 teaspoon baking powder
• 15g cornflour
• 1/4 teaspoon ground turmeric
• 160ml water
• 1 tablespoon kimchi juice

Dipping Sauce

• 1/2 small french shallot, finely diced
• 1 green chilli, deseeded and finely chopped
• 1 1/2 tablespoon light soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon white sugar
• 1 teaspoon sesame oil

Method

Mix the cabbage with the salt and squeeze it well with your hands, crushing the cabbage as hard as you can. Allow to sit for about 10 minutes. 

Slice spring onions into 3cm lengths and combine with carrot and kimchi in a mixing bowl. 

In a separate mixing bowl, combine the dry batter ingredients then add in water and kimchi juice. Whisk until smooth. 

Rinse cabbage in cold water to remove the salt. Squeeze out all the water and combine with other veggies, giving them a toss before adding them to the batter mix. Stir to combine and set aside. 

Combine all dipping sauce ingredients and set aside. 

Heat your hot plate to medium-high heat and add oil. Once the plate is hot add a large scoop of the batter and cook for 2-3 minutes each side until gold and crispy. 

Once done, cut into rough wedges and serve with dipping sauce. 

Credit to Recipes for a Lifetime of Beautiful Cooking by Danielle Alvares (2023)