Gluten-Free Korean Veggie Pancake

Step 1

Gather all the ingredients.

Step 2

Grind sesame seeds in pestle and mortar, leaving some sesame seeds unground to add a texture.

Step 3

Add the rest of the soy dipping sauce ingredients and mix well together. Set aside.

Step 4

Slice onion as thinly as possible so it will cook faster.

Step 5

Cut the green onion into 2-inch (5-cm) pieces. Cut the white parts of the green onion in half lengthwise so they will cook faster.

Step 6

Cut the carrot into 2-inch (5-cm) pieces. Then slice each piece into thin slabs.

Step 7

Then cut the slabs into julienned strips. Set all the ingredients aside in a tray or plate. If the vegetables are wet, you may pat dry with a paper towel so it won’t the moisture won’t dilute the batter.

Step 8

Beat the egg in a small bowl and set it aside.

Step 9

Combine GF flour, rice flour, and salt in a large bowl.

Step 10

Mix well with chopsticks and gradually add water.

Step 11

Mix the batter as you continue to add water slowly. The consistency should be thinner than a pancake batter but slightly thicker than a crepe batter.

Step 12

Add the chopped vegetables to the batter and mix well together. Scoop the batter from the bottom to mix.

Step 13

Heat a large frying pan over medium to medium-high heat. When it’s hot, add 1 Tbsp oil and 1 Tbsp sesame oil.

Step 14

Mix the batter one more time and ladle half of the mixture into the frying pan. Spread it evenly into a thin round shape, making sure it’s flat and there’s no hole.

Step 15

Pour half of the beaten egg on top. Cook until the bottom is golden brown about 4-5 minutes. If the pancake is browning too fast (or too slow), adjust the heat to lower (or higher).

Step 16

Flip it over and cook for another 3-4 minutes.

Step 17

Once the bottom is golden brown, transfer to a cutting board.

Step 18

Cut into small squares and transfer to a plate. Repeat the process with the remaining batter. Serve hot with dipping sauce.

Step 19

You can keep the leftovers in an airtight container and store them in the refrigerator for up to 4 days and in the freezer for a month. Reheat in the oven or toaster oven till crisp.