Korean Style Cauliflower and Dandelion Pancakes

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!

Korean Style Cauliflower and Dandelion Pancakes

For:  2 Pancakes

  • 1 Overflowing Cup Chopped Cauliflower
  • 1/2 Cup Chopped Dandelion Greens
  • 1/2 Cup Chopped Scallions
  • 1/4 Cup Rice Vinegar
  • 1/2 Tablespoon Gochujang
  • 1/2 Tablespoon Korean Chile Flake
  • 1/2 Cup Flour
  • 1/4 Cup Water More or less


  1. 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.