Korean Style

Bok Choy & Scallion Pancake

with a simple dipping sauce

Korean Style Bok Choy & Scallion Pancake

Created by Joni Marie Newman

This plant-based spin on a Korean Classic adds a little bok choy to the batter for extra veggie goodness.

Yield: 6 pancakes and about 2/3 cup dipping sauce

Ingredients

For the Ceviche:

2 cups all-purpose flour

1/4 cup plus 2 tablespoons cornstarch

1 tablespoon baking powder

2 teaspoons salt

1/2 teaspoon turmeric, optional, for color

3 tablespoons sesame oil

2 cups water

Vegetable oil for frying

For the Dipping sauce:

1/4 cup soy sauce or tamari

2 tablespoons rice vinegar

2 tablespoons agave, maple syrup, or other liquid sweetener, such as brown rice or date syrup

1 tablespoon sriracha

1 teaspoon sesame seeds

1/2 teaspoon red chile flakes

Method

Add the flour, cornstarch, baking powder, salt, and turmeric to a mixing bowl and whisk to combine.

Add water and sesame oil and gently stir to combine, taking care not to overmix.

Chop the green onions and bok choy into bite-sized pieces. Add to the batter and gently fold to combine.

Heat about two tablespoons of oil in a skillet over medium-high heat.

Ladle in about one cup of batter and cook just like any pancake. (About 1 minute per side, or until edges begin to brown and lift, and bubbles are finished popping. Flip and repeat.)

Repeat with the remaining batter.

To make the dipping sauce, simply whisk all ingredients together in a small bowl.

Plate and serve while still warm.

Enjoy!