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π²πππππ π½ππππππππ π·ππππππ μΌμ±μ (γ£Λβ«Ϊ‘β¬ΛΟ)
πΎππ πΎπ π³πππ π°π
Not sure what to do with all your leftover vegetables? π§ Try this recipe to turn them into a delicious and healthy vegetarian pancake! π±
Great hack for reducing food wastage + whips up a quick and easy dish in no time! π Scroll to the end for a bonus tip! π
πͺπππ π»πππ: 10-15 mins
πΊπππππππ: 2
π°πππππ πππππ
Β½ - 1 yellow onion, julienned
Segment of carrot, julienned
Segment of leek, thinly sliced
1/2 bell pepper, julienned (optional)
Chili (optional)
Salt & white pepper to taste
3-4 tbsp plain flour
2 tsp potato starch (optional, but makes the pancake crunchy!)
3-4 tbsp water (at room temp)
π«ππππππ πΊππππ
1 tbsp soy sauce
2 tbsp white vinegar
1 tsp gochugaru (optional)
1 tsp toasted white sesame seeds (optional)
1οΈβ£ Combine all the veggies in a bowl. Add salt, pepper, and flour. Stir to mix.
2οΈβ£Β Add the water bit by bit to adjust the consistency. Mix well. Batter is supposed to appear clumpy and coat the veggies (as opposed to a thick flapjack consistency).
3οΈβ£Β Add oil (~2 tbsp) to pan. Transfer the pancake mix into pan when the oil is heated and flatten the ingredients so that the pancake cooks evenly.
4οΈβ£Β Cook about 4-5 mins on med-low heat or until the bottom turns crunchy and golden brown. Release pancake by swirling the pan around gently.
5οΈβ£Β Flip the pancake and increase to med heat to cook for another 3-4 mins, or until golden brown. Depending on the thickness of your pancake, you may flip it once more to cook for another 1-2 mins.
6οΈβ£Β π«ππππππ πΊππππ: Combine all ingredients and mix well. Adjust according to taste by adding water based on your preference.
Like & save this for your next meal idea! π³
Tag us when you make this β weβd love to see your creations! πΌ
π‘BONUS TIP ββ Add mozzarella cheese and let it crust over the surface for an even more savoury snack! π§π
#Adulting101 #Recipe #recipeideas #healthyrecipes #vegetarian #homecooking#koreanfood #koreanrecipes