This is one of my favorites because it’s so good, but also allows me to use all the leftover vegetables in the fridge. I love how I can be flexible and versatile with this dish. You can add whatever vegetables you have on hand as long as you chop them up consistently so all the veggies are the same size. Dipped in the sauce, this savory pancake will win your taste buds over.
Veggie Pancake
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Ingredients
- 1 bunch green onions/scallions roughly 10 stalks
- 1 cup chopped cabbage
- ½ cup onions or whatever veggies you have on hand
- 1 large egg
- 2 Tbsp avocado oil
Batter Ingredients:
- ½ cup cake flour you can buy at the korean grocery or use regular flour or gluten free flour
- ½ tsp kosher salt Diamond Crystal; use half for table salt
- ½ cup cold water or sparkling water add slowly as you check the consistency of the batter; you may not need all of it
Dipping Sauce Ingredients:
- 1 Tbsp soy sauce
- ½ Tbsp rice vinegar unseasoned
- 1 tsp green onions/scallions thinly sliced
- ¼ tsp gochugaru Korean pepper flakes
- ⅛ tsp sugar optional
Directions
- Combine all ingredients for the dipping sauce and set aside,
- Cut the roots off the green onion and wash
- Chop the green onions to 3 inch length
- Chop the cabbage to match the size of the green onions.
- Chop the onions to the size consistent with above.
- Add the flour, water, and salt and stir
- Whisk the egg and add.
- Add 1 TBSP to the pan and heat
- Add the batter with the vegetables into the pan and cook over medium heat for 3 minutes and flip and cook the opposite side for another 3. Note: use more or less oil as needed to obtain the desired crispy consistency and vary the amount of flour to obtain a viscous consistency for optimal results.
- Serve with dipping sauce and enjoy!
