Gluten-Free Korean Veggie Pancake

Crisp on the outside, chewy and flaky on the inside, this Gluten-Free Korean Veggie Pancake is a treat! It’s filled with veggie goodness and easy to make. You’ll love it as the perfect appetizer, side, or snack anytime of the day. The soy dipping sauce makes every bite even better!

Ingredients

• ¾ cup gluten-free flour ((I love Bob’s Red Mill GF All-Purpose Baking Flour, read the post))
• ¼ cup rice flour
• ½ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
• ⅔ - ¾ cup water ((adjust according to your flour))
• 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
• 2 Tbsp roasted sesame oil
• 1 large egg ((you can skip for vegan))
• 6 green onions/scallions
• ½ onion
• 1 carrot
• 1 Tbsp toasted white sesame seeds
• 2 Tbsp soy sauce
• 2 tsp rice vinegar (unseasoned)
• 1 Tbsp water
• ½ tsp roasted sesame oil
• ¼ tsp gochugaru (Korean pepper flakes)

Instructions

0. Gather all the ingredients.
1. To Make Soy Dipping Sauce
2. Grind sesame seeds in pestle and mortar, leaving some sesame seeds unground to add a texture.
3. Add the rest of the soy dipping sauce ingredients and mix well together. Set aside.
4. To Prepare the Ingredients
5. Slice onion as thinly as possible so it will cook faster.
6. Cut the green onion into 2-inch (5-cm) pieces. Cut the white parts of the green onion in half lengthwise so they will cook faster.
7. Cut the carrot into 2-inch (5-cm) pieces. Then slice each piece into thin slabs.
8. 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.
9. Beat the egg in a small bowl and set it aside.
10. To Make Batter
11. Combine GF flour, rice flour, and salt in a large bowl.
12. Mix well with chopsticks and gradually add water.
13. Mix the batter as you continue to add water slowly. The consistency should be thinner than a pancake batter but slightly thicker than a crepe batter.
14. Add the chopped vegetables to the batter and mix well together. Scoop the batter from the bottom to mix.
15. To Cook Pancakes
16. Heat a large frying pan over medium to medium-high heat. When it’s hot, add 1 Tbsp oil and 1 Tbsp sesame oil.
17. Mix the batter one more time and ladle half of the mixture into the frying pan. Spread it evenly into a thin round shape, making sure it’s flat and there’s no hole.
18. Pour half of the beaten egg 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).
19. Flip it over and cook for another 3-4 minutes.
20. Once the bottom is golden brown, transfer to a cutting board.
21. To Serve
22. Cut into small squares and transfer to a plate. Repeat the process with the remaining batter. Serve hot with dipping sauce.
23. To Store
24. 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.