Cabbage Pancake with Red Pepper Sauce
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.
- 10g/3 level teaspoons Massel Vegetable Stock Powder or 2 Massel 7's Vegetable Stock Cubes
- 85g/3oz cabbage, thinly sliced
- 45g/1.5oz purple onion, thinly sliced
- 85g/3oz carrots, finely sliced
- 60g (1/4 cup) All Purpose Flour (Or Gluten Free substitute)
- 2.5cm/1inch of fresh ginger, finely grated
- 3 eggs, slightly beaten
- Oil for frying
- 60g (1/4 cup) gochujang (red pepper paste)
- 2 teaspoon teaspoons rice vinegar
- 2 1/2 teaspoon teaspoons toasted sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame seeds
Mix all ingredients together in a medium size bowl.
Heat up oil in a sauce pan over medium heat.
After oil is warm, drop about ¼ cup of cabbage mixture into hot oil and flatten slightly.
Brown on side one and then turn to brown on side two.
When cooked, place on paper towel to drain. Finish cooking the rest of pancakes.
Serve immediately with red pepper sauce.
Red Pepper Sauce:
Mix red pepper paste, rice vinegar, sesame oil, sugar and sesame seeds together in a small bowl. Can be served immediately.
It will store in the refrigerator for up to a month.