Cauliflower kimchi pancakes with sprout slaw
Cauliflower kimchi pancakes with sprout slaw A Korean fusion dish with spicy and sour flavors and unforgettable textures, combining finely chopped cauliflower florets with a distinctively aromatic vegetable kimchi, Wrapped in a thin batter and baked until the outside is crispy and the inside remains soft and aromatic. Served with fresh, crunchy Sprout Slaw. And the latest light sweet and sour sauce. Without eggs, animal products, or animal seasonings, this dish still has a contrasting texture and is very appetizing as a main course or a special snack!
Shared by La la
Time
40 min
Serves
3
Difficulty
medium
🛒 Ingredients
- 200 grams cauliflower, very finely chopped or grated
- 100 grams of vegetable kimchi (without shrimp/fish) squeeze out a little water then chop roughly
- 60 grams of wheat flour or rice flour
- 2 tablespoons cornstarch
- 1/2 stalk of spring onion, finely sliced
- 1/2 teaspoon chili powder (optional)
- 80 to 100 ml of cold water
- Enough oil for baking
- 100 grams of fresh bean sprouts (green bean sprouts/red beans)
- 1/2 carrot, cut into matchsticks
- 1/4 purple cabbage, thinly sliced
- One tablespoon of rice vinegar, 1 tablespoon of vegetable soy sauce, 1 teaspoon of maple syrup/coconut sugar, a little pepper (as a slaw sauce ingredient)
👩🍳 Instructions
- 1
Make the pancake batter: Mix the cauliflower, kimchi, flour, seasonings, and water until evenly combined. The batter should be thick but spreadable in the pan.
- 2
To make the pancakes: Heat a little oil in a flat pan. Scoop out a ladleful of batter and spread it out thinly. Cook over medium heat for 3 to 4 minutes per side until golden brown and crispy. Remove and drain.
- 3
To make the slaw: combine all the slaw ingredients, pour over the sauce, and stir gently until well combined. Let sit for 5 minutes to allow the flavors to absorb.
- 4
Serve: Arrange the warm pancakes on a plate, place fresh slaw on top or beside them, a special dish is ready for you to enjoy!