Korean Vegetable Pancake

Ingredients

• 1 brown onion
• 4 spring onions
• 1/3 leek
• sprig of chives
• 1 carrot
• 1 zucchini
• 1/4 sweet potato
• 1 tsp crushed garlic
• 1/2 jalapeno (optional)
• 1 tsp Lee Kum Kee sesame oil
• 1 tbsp ABC sweet soy sauce
• 1 tbsp Obento mirin
• ¾ cup of water
• 1 cup plain flour
• 1/2 tsp salt
• Pinch pepper
• 3 tbsp vegetable oil for cooking
• 6 tbsp ABC sweet soy sauce
• 2 tbsp water
• 1 tbsp rice vinegar
• 1 tbsp Lee Kum Kee sesame oil
• 2 tbsp Obento Mirin seasoning
• 3 tsp toasted sesame seeds

Method

1. Finely slice all the vegetables and place them in a bowl.
2. Drizzle with a little sesame oil and soy sauce, then pour ¾ cup of water over the vegetables. Mix with a spoon.
3. Microwave on HIGH for 2 minutes. Stir to coat all vegetables and soak up
4. Add plain flour to the vegetables. Stir to coat the vegetables.
5. Heat a non-stick frying pan with vegetable oil.
6. Pour the batter into the pan. Press down and cook on medium heat for 3 minutes
7. Flip the pancake and make sure there is enough oil in the pan to fry the other side for another 3 minutes.
8. Drain oil and pat with paper towelling.
9. Serve the crispy vegetable pancake hot with homemade tangy dipping sauce
10. For the dipping sauce, mix soy sauce, water, rice vinegar, sesame oil and mirin together. Toast sesame seeds and sprinkle over dipping sauce. Decorate with chives.

Product used in recipe

• ABC - Sweet Soy Sauce
• Obento - Mirin Seasoning