Vegetarian Korean Pancake

Korean food is known to be healthy due to it’s fresh ingredients and fermented ingredients contains probiotic lactic acid bacteria that are to the human digestive system. Koreans know how to make their food nutritious and they know it very well. This recipe includes a variety of vegetables and kimchi which makes the pancake low in calorie but high in fibre. Not only that but you’ll get vitamin A, beta carotene, vitamin C, calcium and selenium all in one snacking dish.
This recipe serves 2
3 scallion, cut into 1 inch long
5 chives, cut into 1 inch long
45g zucchini matchsticks (about 1/2 cup)
45g carrot matchsticks
1 green chili pepper, sliced
½ cup chopped kimchi
1 large onion, sliced
4 shiitake mushroom
1 cup all purpose flour
1 cup water
Sea salt
Coconut oil
Dipping sauce
Soy sauce
Black vinegar
Hot pepper flakes
Sesame seeds

Photo credit: CBC

  1. Make the sauce by mixing all the sauce ingredients in a small bowl. The amount of each ingredients added depends on your preference.
  2. Add flour and water in a bowl and mix until it forms a smooth batter. Add all the vegetables, kimchi and salt. Mix well.
  3. Heat up a large skillet over medium high heat and add about 2 tablespoon of coconut oil. Add the batter to the skillet and spread evenly.
  4. Cook for about 5 minutes until the bottom is crunchy and lightly brown. Flip over the pancake and cook for another 5 minutes. You may flip it over another time to ensure the pancake is cooked thoroughly.
  5. Transfer to a large plate and enjoy with dipping sauce.

Now you don't have to travel so far to South Korea for scrumptious savoury pancake when you can just make and have them at home! The recipe is actually quite versatile as you can add other ingredients that you like such as capsicum, or seaweed. Anything goes as long as you have the Korean essence, KIMCHI.