Vegetable Pancake with Kimchee Sauce

40 min
8 to 12 servings

Ingredients

1/2 cup
asparagus (chopped)
1/2 cup
broccolini (chopped)
1
onion (chopped)
1
medium carrot (chopped)
1 cup
green onions (chopped)
1 cup
purple or green cabbage (shredded)
1 Tbsp
+ 1 tsp. sesame oil
1/2 cup
cornstarch
water
oil for frying
salt & pepper (to taste)
1
Korean pear
1/2 cup
pineapple
1 clove
garlic
1/2 cup
Kochujang sauce
1 cup
white miso
Prep Time:
25 min
Cooking Time:
15 min
Total Time:
40 min

Instructions

In a mixing bowl add the asparagus, broccolini, onion, carrot, green onion and cabbage and mix together. Add 1 tbsp. of sesame oil, cornstarch and water until pasty. Flatten into pancakes and fry until crispy.

For the kimchee sauce, blend the Korean pear, pineapple, garlic, 1 tsp. of sesame oil, Kochujang, miso and blend until smooth.

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