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Korean Style Cauliflower and Dandelion 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

Instructions

  • 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.