Vegan Korean Pancakes (Print Version)
# Ingredients:
→ Pancake Dough
01 -
250 g of plain flour
02 -
250 ml of boiling water
03 -
60 ml of toasted sesame oil
04 -
2 cups of finely chopped green onions
→ Dipping Sauce
05 -
2 tablespoons of tamari (or soy sauce)
06 -
2 tablespoons of rice vinegar
07 -
1 tablespoon of finely chopped green onions
08 -
1/2 teaspoon of freshly grated ginger
09 -
2 teaspoons of cane sugar
10 -
Salt to taste
→ Cooking
11 -
Vegetable oil for frying
# Instructions:
01 -
Put the flour into a mixing bowl. Pour in the boiling water a bit at a time while stirring. Knead it on a floured surface until you’ve got a smooth ball of dough.
02 -
Leave the dough to rest for 30 minutes at room temperature (or you could refrigerate it for up to 8 hours).
03 -
Cut the dough into 4 pieces. Roll each piece into a circle about 20 cm wide. Spread a layer of sesame oil on each. Roll the circles into long logs, twist into spirals, and flatten. Roll them out again, sprinkle with green onions, then roll them up and twist them back into spirals.
04 -
Stir all the sauce ingredients together. Keep it at room temperature until used.
05 -
Heat some vegetable oil in a nonstick pan. Fry each pancake for 2-3 minutes on each side until they’re nice and golden. Drain on a paper towel, season with salt, and divide each into 6 wedges.
06 -
Serve hot with the dipping sauce on the side.
# Notes:
01 -
Vegan Korean pancakes
02 -
Perfect as a starter or side dish
03 -
They stay fresh for a few hours at room temperature
04 -
Can be reheated in a frying pan