Korean Pancake With Spicy Peanut Dipping Sauce
Easy
mains
lunches
This crispy, savoury Korean-style pancake is packed with fresh veggies! It’s quick to make and perfect for lunch, dinner, or a snack. Served with a rich, spicy peanut dipping sauce, it’s full of flavour and seriously satisfying. At just 62p per serving, it’s as budget-friendly as it is delicious.
30
4
Kcal
306
Carbs
39 g
Protein
12 g
Fat
14 g
* Nutritional information per serving.
Ingredients
Vegetables
- 1 carrot, grated or cut into fine strips
- ½ red onion, cut into fine strips or 2 spring onions, finely chopped
- 1 courgette, grated then squeeze the water out using a sieve
- ¼ red cabbage, cored and cut into fine strips
- 1 red pepper, cored and finely diced
Batter
- 120g/1 cup plain flour
- 1 tbsp cornflour
- 1 tbsp chickpea/gram flour
- 1 tbsp nutritional yeast
- ½ tsp baking powder
- ¼ tsp turmeric
- ½ tsp black salt (Kala Namak)
- ½ tsp regular salt
- ½ tsp black pepper
- 150ml/⅔ cup water
Dipping sauce
- 3 tbsp peanut butter
- 1 tbsp rice vinegar (or use white wine vinegar or cider vinegar as an alternative)
- ⅛ tsp chilli powder or 1 tsp sriracha (optional, depending on if you like heat)
- 1 tbsp syrup (if you’re on a budget, use Clarks Maple & Carob syrup or 2 tsp soft brown sugar)
- 1 tbsp lime juice
- 2 tbsp water
- ¼ garlic clove, crushed
Instructions
Vegetables
- Chop all the vegetables and set aside.
Batter/Assembly
- Using a large mixing bowl, thoroughly combine all the ingredients.
- Add the vegetables to the batter and thoroughly combine.
- Using a large frying pan or wok, heat a little oil on medium and when the oil is hot, evenly distribute a quarter of the vegetable/batter mix.
Dipping sauce
- While the pancakes are frying, make the dipping sauce.
- Either thoroughly combine all the ingredients in a bowl using a fork or balloon whisk or blend using a high-speed blender.