How to make Korean Pancakes + healthy salad recipe // Discover Korea Live 2021

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour provides a gluten-free option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed is a plant-based binder, while aquafaba is a cost-effective egg substitute.

dipping sauce ingredients

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade soy sauce

Low-sodium options reduce salt intake, while homemade can save money.

Cut red chili peppers in half and remove seeds

Cut green chili peppers in half and remove seeds

Slice chili peppers into thin pieces

In a big bowl, mix sliced chili peppers, 100 grams of crumbled tofu, and half a cup of all-purpose flour

Add 1.5 tablespoons of soybean paste and korean chili paste

Add 1 tablespoon of vegetable stock and mix with hands to form a dough

Adjust with more flour or vegetable stock as needed

Form small balls of dough and flatten them into pancake shapes

Heat grapeseed oil in a large iron pan over medium heat

Add pancakes to the hot oil and cover with a lid to cook evenly

Flip pancakes after a few minutes and cook until golden brown

Transfer cooked pancakes to a plate

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens