#CookWithMe—EASY HEALTHY VEG PANCAKE <15 MINS🧅🤩

𝑲𝒐𝒓𝒆𝒂𝒏 𝑽𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝑷𝒂𝒏𝒄𝒂𝒌𝒆 야채전 (っ˘‫ڡ‬˘ς)

𝑾𝒉𝒚 𝑾𝒆 𝑳𝒐𝒗𝒆 𝑰𝒕

Not sure what to do with all your leftover vegetables? 🧅 Try this recipe to turn them into a delicious and healthy vegetarian pancake! 🌱

Great hack for reducing food wastage + whips up a quick and easy dish in no time! 😋 Scroll to the end for a bonus tip! 😉

𝑪𝒐𝒐𝒌 𝑻𝒊𝒎𝒆: 10-15 mins

𝑺𝒆𝒓𝒗𝒊𝒏𝒈𝒔: 2

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔

½ - 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)

𝑫𝒊𝒑𝒑𝒊𝒏𝒈 𝑺𝒂𝒖𝒄𝒆

1 tbsp soy sauce

2 tbsp white vinegar

1 tsp gochugaru (optional)

1 tsp toasted white sesame seeds (optional)

1️⃣ Combine all the veggies in a bowl. Add salt, pepper, and flour. Stir to mix.

2️⃣ 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).

3️⃣ 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.

4️⃣ 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.

5️⃣ 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.

6️⃣ 𝑫𝒊𝒑𝒑𝒊𝒏𝒈 𝑺𝒂𝒖𝒄𝒆: 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! 🍳

Tag us when you make this — we’d love to see your creations! 🌼

💡BONUS TIP —— Add mozzarella cheese and let it crust over the surface for an even more savoury snack! 🧀👅

#Adulting101 #Recipe #recipeideas #healthyrecipes #vegetarian #homecooking#koreanfood #koreanrecipes