Cabbage Pancake with Red Pepper Sauce (Serves: 6)
These little tasty morsels can be an appetizer or a light meal. This recipe uses cabbage, but do not hesitate to change it up a bit. You can use kale, beets and/or Swiss chard. Use what you have on hand. The Korean influence of the red pepper sauce really kicks up the flavor to a new level. If you are not into much heat, dipping the pancakes into soy sauce is fabulous as well.
60ml AP flour (Gluten free substitute: rice or glutenfree flour)
2.5cm of fresh ginger, finely grated
3 eggs, slightly beaten
Oil for frying
60ml gochujang (red pepper paste)
7.5ml teaspoons rice vinegar
12.5ml teaspoons toasted sesame oil
5ml sesame seeds
1.) Mix all ingredients together in a medium size bowl.
2.) Heat up oil in a sauce pan over medium heat.
3.) After oil is warm, drop about ¼ cup of cabbage mixture into hot oil and flatten slightly.
4.) Brown on side one and then turn to brown on side two.
5.) When cooked, place on paper towel to drain. Finish cooking the rest of pancakes.
6.) Serve immediately with red pepper sauce.
Red Pepper Sauce:
1.) Mix red pepper paste, rice vinegar, sesame oil, sugar and sesame seeds together in a small bowl. Can be served immediately.
2.) It will store in the refrigerator for up to a month.