Gluten-Free Korean Veggie Pancake

• porções: 2 servings
• tempo ativo: 15 minutes
• tempo total: 35 minutes

Ingredientes

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)

½ onion

6 green onions/scallions

1 carrot

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) ¾ 180

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)

Instruções

Gather all the ingredients.

To Make the Soy Dipping Sauce

Grind 1 Tbsp toasted white sesame seeds in pestle and mortar, leaving some sesame seeds unground to add a texture.

Add the rest of the sauce ingredients: 2 Tbsp soy sauce, 2 tsp rice vinegar (unseasoned), 1 Tbsp water, ½ tsp toasted sesame oil, and ¼ tsp gochugaru (Korean pepper flakes). Mix it well together. Set aside.

To Prepare the Ingredients

Slice ½ onion as thinly as possible so it will cook faster.

Cut 6 green onions/scallions into 2-inch (5-cm) pieces. Cut the white parts of the green onion in half lengthwise so they will cook faster.

Cut 1 carrot into 2-inch (5-cm) pieces. Slice each piece into thin slabs.

Then, cut the slabs into julienned strips. Set all the ingredients aside in a tray or plate. If the vegetables are wet, you may pat dry with a paper towel so it won’t the moisture won’t dilute the batter.

Beat 1 large egg (50 g each w/o shell) in a small bowl and set it aside.

To Make the Batter

Combine ¾ cup gluten-free flour, ¼ cup rice flour, and ½ tsp Diamond Crystal kosher salt in a large bowl.

Mix well with chopsticks and gradually add ⅔ cup water.

Mix the batter as you continue to add the water slowly. The consistency should be thinner than a pancake batter but slightly thicker than a crepe batter.

Add the chopped vegetables to the batter and mix well together. Scoop the batter from the bottom to mix.

To Fry the Pancakes

Cook one pancake at a time. Heat a large frying pan over medium to medium-high heat. When it’s hot, add 1 Tbsp neutral oil and 1 Tbsp roasted sesame oil.

Mix the batter one more time and ladle half of the mixture (or a quarter, if you‘re doubling the recipe) into the frying pan. Spread it evenly into a thin round shape, making sure it’s flat and there’s no hole.

Pour half of the beaten egg (or a quarter, if doubling the recipe) on top. Cook until the bottom is golden brown, about 4–5 minutes. If the pancake is browning too fast (or too slow), adjust the heat to lower (or higher).

Flip it over and cook for another 3–4 minutes.

Once the bottom is golden brown, transfer to a cutting board.

To Serve

Cut into small squares and transfer to a plate. Repeat the process with the remaining batter. Serve hot with the dipping sauce.

To Store

You can keep the leftovers in an airtight container and store them in the refrigerator for up to 4 days and in the freezer for a month. Reheat in the oven or toaster oven till crisp.

Nutrição

• Calorias: 463 kcal
• Gordura Total: 20 g
• Gordura Saturada: 8 g
• Gordura Trans: 1 g
• Colesterol: 93 mg
• Sódio: 829 mg
• Carboidrato Total: 64 g
• Fibra Dietética: 9 g
• Açúcares Totais: 8 g
• Proteína: 12 g