Don’t Break My Heart Korean Crispy Pancake 🥞 🌶 ❤️

Name: Don’t Break My Heart Korean Crispy Pancake 🥞 🌶 ❤️
Total time: 1800 s
Yield: Sharing plate
Cuisine: British
Ingredients: 1.5 cup plain flour; 1/2 cup corn flour; 1 egg (leave egg out if you make it to be vegan); 1 cup water (might need more); 1 tbsp Korean chilli flakes #guchukaru or any chilli flakes; Pinch salt and pepper; 1/2 cup each of grated carrot, cabbage, bean sprouts, bell pepper (you can also use any vegetable in your fridge); Some vegetable cooking oil for fry; Some finely chopped spring onion for garnish; 2 tbsp soysauce; 1/2 tbsp dark soysauce (optional); 1 tbsp honey or maple syrup for vegan version; 1 tbsp chilli oil; 1 tbsp sesame seeds; 1 tbsp Chinese vinegar

Yui Miles @cookingwithyui

Yes please to my Korean style veggie don’t break my heart crispy pancake . Make it and enjoy it with your love ones ❤️. Perfect for plant based, vegetarian and can adapt to be vegan too 🌱

#Valentines
#velentinestreat

Yes please to my Korean style veggie don’t break my heart crispy pancake . Make it and enjoy it with your love ones ❤️. Perfect for plant based, vegetarian and can adapt to be vegan too 🌱

#Valentines
#velentinestreat

Yui Miles @cookingwithyui

Yes please to my Korean style veggie don’t break my heart crispy pancake . Make it and enjoy it with your love ones ❤️. Perfect for plant based, vegetarian and can adapt to be vegan too 🌱

#Valentines
#velentinestreat

Yes please to my Korean style veggie don’t break my heart crispy pancake . Make it and enjoy it with your love ones ❤️. Perfect for plant based, vegetarian and can adapt to be vegan too 🌱

#Valentines
#velentinestreat

Saved

Ingredients

30 min

Sharing plate

Batter mixture :
1.5 cupplain flour
1/2 cupcorn flour
1egg (leave egg out if you make it to be vegan)
1 cupwater (might need more)
1 tbspKorean chilli flakes #guchukaru or any chilli flakes
Pinchsalt and pepper
Veggie:
1/2 cupeach of grated carrot, cabbage, bean sprouts, bell pepper (you can also use any vegetable in your fridge)
Some vegetable cooking oil for fry
Some finely chopped spring onion for garnish
Dipping sauce:
2 tbspsoysauce
1/2 tbspdark soysauce (optional)
1 tbsphoney or maple syrup for vegan version
1 tbspchilli oil
1 tbspsesame seeds
1 tbspChinese vinegar

Saved

Steps

30 min

1

Mix batter mixture together in a big mixing bowl. Then add vegetable in and mix well. Water can be added more if the mixture too dry.
2

Mix and dipping sauce together and leave it aside.
3

Add some cooking oil in a medium heat pan (you can use heart mould to make heart shape or can do it by hand. Add a couple of tbsp of vegetable pancake and fry both sides until nice and crispy.
4

Garnish with spring onion and serve with dipping sauce. Enjoy with your love ones

Saved

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Yui Miles @cookingwithyui

on February 13, 2022 19:58

❤️Cookbook Author ‘Thai Made Easy’ out now in UK, USA and AUSTRALIA 🌎❤️Masterchef UK Quarter Finalist 2019 (on BBC)❤️Beat the Chef contestant on Channel4 (and I did beat the Chef!)❤️The winner of 2020 - ICG National Cooking Competition.❤️IG @cookingwith_yui