ingredients
Korean Vegetable & Potato Pancakes with a Spicy Garlic Soy Dipping Sauce
Don’t go calling the Korean pancake police on me… this one is far from traditional. I had a craving for Korean pancakes, didn’t have any kimchi at home but still fancied these so after a little research I discovered another Korean pancake which is made with grated potatoes called gamjajeon.
I made up a combo of them both using frozen shredded hash browns (I know 🙈 but it so worked!!) cabbage, sliced onions, a ton of spring greens, spring onions and loads of homegrown garlic chives. The batter is simply made from plain flour, salt, egg, water and heaps of garlic powder (just because I am a garlic fiend).
They turned out golden and crispy on the outside with a nice chewy bite to them and the spicy, garlic, soy dipping sauce was the perfect accompaniment.
So easy to make and fab as a snack or a side to a main meal, I served them up with some chicken satay skewers and the kids gobbled them up even though they were loaded with cabbage. Hope you give these ones a go! 😍
- In a large bowl mix together the flour, garlic powder, salt, water and egg
- Add the shredded hash brown to the bowl, set aside
- Meanwhile as the mixture is resting, combine all ingredients for the dipping sauce in a small saucepan, whisk and gently heat to dissolve the sugar, set aside
- Add to the batter then onion, cabbage, spring greens, garlic chives and spring onions, combine well
- Check the consistency of the batter, if it’s too thick then add a few tablespoons of water to loosen the mixture
- Heat a heavy based frying pan on medium high, add a little oil and using a deep spoon or ladle pour out your batter to your desired pancake size, they will need 4-5 minutes on each side, cook until crisp and golden
