Korean Style Vegetable Pancakes

Ingredients

• Dipping Sauce
• 1/3 cup Farm Boy™ Soy Sauce
• 1 Tbsp white or rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp sambal oelek or sriracha sauce optional
• 1 tsp toasted Farm Boy™ Sesame Seeds
• Vegetable Pancakes
• ½ cup Farm Boy™ All Purpose Flour
• ¼ cup Farm Boy™ Cornstarch
• ½ tsp baking powder
• ½ tsp salt
• 1 Farm Boy™ Egg
• ¼ cup Farm Boy™ Organic Spicy Kale Kimchi finely chopped
• ¾ cup Farm Boy™ Sparkling Mineral Water or cold tap water
• ½ cup julienned carrot
• ½ cup julienned red bell pepper
• ½ cup sliced mushrooms
• ½ cup sliced snow peas
• ½ cup julienned leek
• 4 green onions halved lengthwise and cut into 1” pieces
• Farm Boy™ Virgin Cold Pressed Sunflower Oil for frying

Directions

1. For the Dipping Sauce: In a small bowl, combine Farm Boy™ Soy Sauce, vinegar, sesame oil, sambal oelek, and Farm Boy™ Sesame Seeds. Mix well and set aside.
2. For the Vegetable Pancakes: In a large bowl, place Farm Boy™ All Purpose Flour, Farm Boy™ Cornstarch, baking powder, salt, Farm Boy™ Egg, Farm Boy™ Organic Spicy Kale Kimchi, and Farm Boy™ Sparkling Mineral Water. Stir until you have a smooth batter.
3. Add carrot, red bell pepper, mushrooms, snow peas, leeks, and green onions and mix to combine.
4. In a large skillet, heat enough Farm Boy™ Virgin Cold Pressed Sunflower Oil to just cover the bottom over medium heat. Add pancake batter, ½ cup at a time, to form round pancakes. Cook until the bottoms are golden brown, about 2-3 minutes, then flip and cook the other side another 2-3 minutes. Place on a sheet pan and keep warm in the oven while you cook all the batter.
5. Serve warm with dipping sauce.