Korean pancakes with dip

Ingredients for 3 servings:

• 200 ml water
• 150 g rice flour
• 2 carrots
• 2 spring onions
• 1 handful of sprouts
• 1 tbsp miso paste, dark
• 1 tbsp raw cane sugar
• 6 tbsp soy sauce
• 2 tsp sesame seeds
• 2 tsp sesame oil
• 2 tsp raw cane sugar
• 2 tsp chili flakes (Gochugaru)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, with sprouts and spring onions

Slice the white part of the spring onions and strip the green part. Chop the carrots. Mix the water, sugar, miso paste, and flour into a thick batter, then fold in the remaining ingredients. If the batter is too thick, add a little more water. If the batter is too thin, add a little more flour. Let it stand for a short while. In the meantime, mix the ingredients for the dip. Heat a little oil in a large pan, then add 1 heaped tablespoon of batter to the pan using 2 tablespoons and flatten. Fry the pancakes over medium heat until golden brown and drain on kitchen paper. Serve warm with the dip.