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.