I was in the mood for some Korean style kimchi pancakes, but wanted to make them with fresh veggies instead of the normal fermented cabbage. I went to the store and just grabbed a couple vegetables I felt like eating and went for it. I tossed the veggies in some vinegar and chile paste to let them marinate a little before adding the flour to make the pancake batter. I loved these pancakes. The crunch of the almost raw cauliflower combined with the crispy browned edges made for a real textural treat, and the deep savory flavors in the gochujang caused a craving for the next bite every time.
The main ingredients.
Chop up the greens and cauliflower and toss them in a bowl with some vinegar and gochujang to let them marinate a bit before adding the flour and water.
Finally the flour goes in to make the batter.
A nice thick batter.
Press the pancakes down in a hot pan
After about 4 minutes, give it a flip.
Crunchy, crispy, salty and delicious.
I loved these pancakes. I ate 2 of them myself!
1 overflowing cup chopped cauliflower
1/2 cup chopped dandelion greens
1/2 cup chopped scallions
1/4 cup rice wine vinegar
1/2 tablespoon gochujang
1/2 tablespoon Korean chile flake
1/2 cup flour
1/4 cup water (more or less)
Mix the cauliflower, dandelion, scallion, vinegar, gochujang, and chile flake in a bowl with a pinch of salt and let marinade for a half hour, stirring occasionally. Meanwhile make a quick dipping sauce with some sesame oil, chile flake, scallions, and soy sauce. Mix the flour into the cauliflower mixture, then add the water as needed to form a thick batter. Fry in a frying pan on high heat for about 4 minutes a side to brown and cook through. Serve with the dipping sauce. Makes 2 pancakes.