Korean Vegetable Pancakes

Ingredients:

Pancakes:

Creamy Dipping Sauce (recipe follows)

1/2 cup all-purpose flour

1 tablespoon cornstarch

1 tablespoon flaxseed meal

1 teaspoon baking powder

1/2 teaspoon sea salt or black salt (for an eggy flavor)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Optional: 1/4 teaspoon ground turmeric (for color)

3/4 cup water

2 cups very thinly sliced vegetables (cabbage, carrots, green onions, mushrooms, red bell pepper, etc.)

Garnishes: roasted, lightly salted, and chopped peanuts, thinly sliced green onions, and optional sesame seeds

Directions:

Preheat oven to warm (usually 170 degrees), and line a baking sheet with paper towel.

In medium bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, and optional turmeric. Make a well in center, add water, and whisk just until combined. Add a little more water if necessary to create a pancake batter consistency.

Stir in vegetables until completely coated. Heat a large skillet—iron or nonstick—over medium heat. Generously coat or spray skillet with vegetable oil or non-stick spray and spoon one-fourth of batter into a thin disk using spoon to spread. Make a second pancake in the same manner. Cook approximately 4 minutes until golden brown, lowering heat if necessary to prevent cooking too fast. Flip and cook another 4 minutes.

If desired, lightly spray or brush tops with more oil, flip, and cook a couple more minutes until the desired doneness is reached—even a few lightly charred spots are delicious—repeating for second side. Remove to prepared baking sheet and place in warm oven.

Repeat all steps with remaining batter, beginning with coating or spraying skillet. With a sharp knife, cut into strips or the traditional squares, if desired, and serve with dipping sauce garnished with peanuts, sliced green onions, and optional sesame seeds.

Ingredients:

Creamy Dipping Sauce:

1/2 cup Tofutti Better Than Sour Cream

4 teaspoons soy sauce (low sodium variety works well)

4 teaspoons Gochujang (available in Asian markets and online)

4 teaspoons sugar

1 teaspoon sesame oil

1 teaspoon vinegar

Directions:

In a small bowl, whisk together all ingredients until completely combined. Cover and chill until serving time.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.