Vegan Korean Pancakes with Cabbage, Marinated Cucumber, and Gochujang Dip

Name: Vegan Korean Pancakes with Cabbage, Marinated Cucumber, and Gochujang Dip
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4 meals
Cuisine: International
Ingredients: 300-400 g chickpea flour; water; oil; salt; black pepper; chili powder; spring onion; grated cabbage; cucumber; coriander; vinegar dressing; pinch salt; gochujang paste; sugar; soya sauce; white vinegar

This recipe is completely vegan, offering a perfect balance of flavor and nutrition. Chickpea flour provides protein and a subtle nutty aroma, while the vegetables add freshness and lightness. The spicy gochujang dip and marinated cucumber highlight the authentic Korean taste of the dish.

40 min

VeganContains soy

Pancakes:: 300-400 g chickpea flour; 5 dlwater; 1 tbspoil; 1.5 tspsalt; 0.5 tspblack pepper; 1 pkgchili powder; 0.5 pkgspring onion; 1 pkggrated cabbage
Marinated Cucumber:: 1 cucumber; 1 pkgcoriander; 0.5 pkgspring onion; 1 pkgvinegar dressing; pinch salt
Dip:: 1 pkggochujang paste; 2 tspsugar; 1 pkgsoya sauce; 1 pkgwhite vinegar; 3 dlwater
Additional Ingredients:: 4 tbspoil

Tip

If the batter seems too thick, you can add a little more water. For better consistency, you can replace part of the chickpea flour with wheat flour.

1
Pour the chickpea flour into a bowl. Add water, oil, salt, pepper, and chili powder, and mix well. Let the batter rest for a while to thicken.
2
Wash the spring onion and slice it into rings. Cut the shredded cabbage into smaller pieces.
3
Wash the cucumber, slice it into half-moons, and place it in a bowl. Wash and finely chop the coriander and add it to the cucumber. Add half of the spring onion, drizzle with the dressing, and mix well. Season with salt to taste.
4
Prepare the dip. Mix the gochujang paste, sugar, soy sauce, white wine vinegar, and water. If the dip is too spicy, add more water.
5
Stir the remaining spring onion and the chopped cabbage into the batter.
6
Heat oil in a pan over medium-high heat. Pour a ladle of batter onto the pan and spread it into a thin pancake. Fry on both sides until golden brown, then transfer to a plate. Repeat until all the batter is used.
7
Cut the pancakes into 4–6 pieces.
8
Serve the Korean pancakes on plates with the dip and marinated cucumbers.

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Korean Vegan Pancakes with Cabbage: A Flavorful and Balanced Delight

Korean Vegan Pancakes with Cabbage, Pickled Cucumber, and Gochujang Dip offer a delightful combination of balanced taste and nutritional value. Perfect for parties, family dinners, or any gathering where you wish to impress with unique vegan dishes. These pancakes are ideal for anyone looking for a fresh and flavor-packed dish inspired by traditional Korean cuisine.

Why Choose Korean Vegan Pancakes with Cabbage?

The main ingredient in this recipe, chickpea flour, provides protein and a subtly nutty flavor, which combined with refreshing vegetables creates a perfect harmony of tastes. The spicy gochujang dip adds authentic Korean flavor, while pickled cucumber gives a zest with every bite. This dish is not only healthy and delicious but also nutrient-rich, perfect for anyone seeking vibrant vegan options.

Practical Cooking Tips and Variations

For perfect pancake consistency, add more water if the batter seems too thick. You can enhance cohesion by partially substituting chickpea flour with wheat flour. These Korean pancakes are easily adaptable – try incorporating different vegetables according to your taste, ensuring a dish that never ceases to delight.

Perfect Sides and Serving Suggestions

Serve Korean Vegan Pancakes with a light salad or rice for a balanced course. An intriguing option could be serving them with rice noodles. Slice the pancakes into smaller pieces and enjoy them fully with cutlery or chopsticks. Prepared this way, they are suitable for both individuals and sharing among more people.

Korean Vegan Pancakes with Cabbage: A Healthy and Tasty Choice for Any Occasion

Prepare Korean Vegan Pancakes with Cabbage to enrich your diet with a dish full of taste, health, and originality. Perfect for an everyday lunch or dinner, as well as an attractive dish for special occasions or family gatherings. Enjoy this vegan specialty bursting with traditional Korean flavors in your next cooking session!

The Korean Vegan Pancakes with Cabbage recipe was developed by Yummy's professional chefs and has been tested in Yummy's test kitchen.

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Vegan Korean Pancakes with Cabbage, Marinated Cucumber, and Gochujang Dip

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