Korean Vegan Pancakes (Print Version)
# Ingredients:
→ Pancake Dough
01 -
All-purpose flour - 250 grams
02 -
Boiling water - 250 milliliters
03 -
Toasted sesame oil - 60 milliliters
04 -
Chopped green onions - 2 cups
→ Dipping Sauce
05 -
Soy sauce (or tamari) - 2 tablespoons
06 -
Rice vinegar - 2 tablespoons
07 -
Minced green onions - 1 tablespoon
08 -
Grated fresh ginger - 1/2 teaspoon
09 -
Cane sugar - 2 teaspoons
10 -
Salt - to taste
→ Cooking
11 -
Vegetable oil - for frying
# Instructions:
01 -
Start by putting the flour into a bowl. Slowly pour in boiling water while stirring the mixture. Knead the dough on a floured surface until it’s soft and smooth.
02 -
Leave the dough to rest at room temperature for 30 minutes, or keep it in the fridge for up to 8 hours.
03 -
Cut the dough into 4 pieces. Roll each piece into a 20 cm disc. Spread sesame oil over the surface. Roll it into a log, then twist it into a spiral shape. Flatten it, roll it out again, and sprinkle with green onions. Roll it up once more and spiral it into shape.
04 -
Combine all the sauce ingredients into a bowl. Keep it at room temperature until ready to serve.
05 -
Heat a little vegetable oil in a non-stick pan. Cook each pancake for 2 to 3 minutes on each side, or until golden brown. Place them on paper towels to drain any oil. Sprinkle a bit of salt and cut into 6 wedges.
06 -
Serve the pancakes hot with the prepared dipping sauce on the side.
# Notes:
01 -
Vegan Korean-style pancakes
02 -
Perfect as an appetizer or side dish
03 -
Can be kept at room temperature for a few hours
04 -
Reheat them in a pan if needed