Ingredients
Basic Recipe
- 1 Tbsp soy sauce / tamari
- 1 Tbsp vinegar - rice
- 1/2 Tbsp / 2 tsp Korean chilli flakes
Optional
- Green onions - thinly sliced
- White/ Brown onions - rough diced
- Green chilli peppers - thin sliced
Instructions
- Prepare the basic recipe ingredients, mix well.
- Prepare any and all optional ingredients desired and add a pinch to the liquid before serving.
- Enjoy sparingly with Korean vegetable pancakes.
Notes
- you can definitely make this GF, but if so, I would recommend using the Korean potato pancake as a base and add vegetables if desired
- I make up a jar in a quadruple batch... 2 Tbsp of liquid plus green onions is enough to serve two people with an abundance of pancakes.
- Korean Pancakes involve a 1:1 water to flour ratio plus seasoning and as many finely shredded vegetables as you can add in and still lightly coat each ingredient... They are cooked thin and aim to be crispy on the outside and chewy on the inside... We make ours with the outer leaves from cabbages, broccoli, cauliflower, from the garden plus whatever onions are in the house, and stored root vegetables like carrots and potatoes or even pumpkin, anything you can bother to chiffonade or julienne into matchsticks works.