Vegan Korean Pancakes (Pajeon)

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 cup Water
• 1 bunch Scallions
• 1/2 medium Carrot
• 1/4 medium Onion
• 3 tbsp Vegetable Oil
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1/2 tsp Gochugaru (Korean Chili Flakes)

Instructions

1. 1In a bowl, whisk together the rice flour, tapioca starch, and water until smooth.
2. 2Add the chopped scallions, julienned carrot, and thinly sliced onion to the batter. Mix well.
3. 3Heat vegetable oil in a large pan or skillet over medium heat.
4. 4Pour half of the batter into the pan and spread it evenly. Cook for 5-7 minutes until the bottom is golden brown and crispy.
5. 5Flip the pancake and cook for another 5-7 minutes until the other side is golden brown and crispy.
6. 6Repeat with the remaining batter.
7. 7Prepare the dipping sauce: In a small bowl, mix gluten-free tamari, rice vinegar, sesame oil, and gochugaru (if using).
8. 8Slice the pancakes and serve with the dipping sauce.

Substitutions

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