Korean carrot & sesame pancakes
There used to be a little stall near my house which made these pancakes at the market every Sunday. It’s disappeared or migrated to another market, so I resolved to make them myself. These vegetable-packed pancakes are made with rice and chickpea flour, miso and ginger and have a killer dipping sauce. I tend to make them as larger pancakes so everyone gets one each but you could make them smaller too if you prefer.
- 1 a small, white cabbage (about 350g)
- a small bunch of spring onions, thinly sliced
- 1 small carrot, peeled and grated
- 2 tablespoons toasted
- sesame seeds
- a small bunch of coriander,
- mint or Thai basil, or a mixture, roughly chopped
- 2 tablespoons kimchi, roughly
- chopped (optional)
FOR THE BATTER
- 200g chickpea flour
- 1 tablespoon rice flour or
- 2 teaspoons white miso paste
- 2 cloves of garlic, crushed or finely chopped
- a small thumb-sized piece of ginger, peeled and finely chopped
- 1 tablespoon tamari or soy sauce
- coconut or vegetable oil, for frying
FOR THE DIPPING SAUCE
- 2 tablespoons tamari or soy sauce
- the zest and juice of 1 unwaxed lime
- 1 tablespoon chilli oil (depending on the heat of your chilli oil)
- tōgarashi seasoning
Using a food processor fitted with a slicer attachment, a mandoline or just your knife, shred your cabbage and spring onions. Tip the lot into a
large mixing bowl with the grated carrot and the toasted sesame seeds, most of the chopped herbs (reserving a few for later) and the chopped kimchi, if using.
Put all the batter ingredients, except the oil, in a food processor with 300ml of cold water, with the blade attachment fitted, and pulse until the batter is combined, or beat together in a mixing bowl. Pour over the top of the vegetables and mix well. Let your batter rest for 30 minutes, if you can, but if you haven't got time don’t worry.
Mix the dipping sauce ingredients together with 1 tablespoon of cold water in a small bowl.
Put a small, heavy-based frying pan (about 20cm) over a medium-high heat, add a little coconut or vegetable oil to the pan, and a ladleful of batter. This recipe makes 6–8 pancakes, and each should be about the thickness of a pound coin. Use the back of a spoon to spread it out to the edges if needed. Cook each pancake for 2–3 minutes – until golden underneath and there are bubbles on the top – then flip. The pancakes should be golden brown and the vegetables should be just cooked but still keep some bite.
Serve topped with a little tōgarashi seasoning and the remaining herbs and dipping sauce on the side.