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!

    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.

    Ingredients

    • 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
    • For: 2 Pancakes
    • Preparation: 30 min
    • Cooking: 10 min
    • Ready in: 40 min

    Instructions

    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.

    Notes

    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!