Easy & Delicious (EP. 2) ~ Healthy & Crispy Korean Vegetable Pancakes
This is the 2nd in the new ‘Easy & Delicious Vegan Recipes’ series!
Here is my recipe for a healthy and delicious Korean style vegetable pancake, using less oil yet still achieving the perfect texture; crispy on top and around the edges, soft, crunchy and juicy on the inside. And it’s completely vegan and egg-free.
簡單又美味 (第二集) 少油酥脆蔬菜煎餅
這是我健康美味的韓式蔬菜煎餅食譜，使用較少的油但仍能達到完滿的效果；菜餅上方和邊緣酥脆，內部輕軟、爽脆且多汁。而且是純素食，不含蛋。
( for the Chinese recipe please scroll down
中文食譜翻譯在下方)
It takes just about 30 minutes from prepping the vegetables to serving it on the table, making it an excellent choice as a mid-week dinner, side dish, a quick snack, party treat or as part of a sharing platter.
So let’s see how to make it!
由準備蔬菜到上桌只需要 30 分鐘左右，所以非常適合作為簡易的晚餐、配菜、快餐、派對小吃或分享拼盤小菜的好選擇。
那就讓我們來看看怎樣做好嗎?！
Light, Healthy & Crispy Vegetable Pancakes
Ingredients:
(Makes 1 pancake)
200g vegetables:
40g carrots
40g cabbage
40g red bell pepper
40g green bell pepper
40g yellow bell pepper
For the seasoning:
⅛ tsp salt
⅛ tsp white pepper
⅛ tsp sugar
⅛ tsp five spice powder
⅛ tsp mushroom seasoning
1 tsp light soy sauce
½ tbsp sesame oil
For the batter:
¼ cup flour
2 tbsp corn starch
¼ cup cold water
½ tsp turmeric
½ tsp baking powder
For the dipping sauce:
1tbsp light soy sauce
1 tbsp balsamic vinegar
1 tbsp organic agave syrup (or maple)
1 tbsp sesame oil
1 tbsp your favourite chilli paste/oil
1 tbsp toasted sesame seeds
1 tbsp chopped coriander (or spring onions)
2 tbsp oil for frying
Method:
1 Prep the vegetables, cutting them into match sticks, about 3 inches long. Put them in a large bowl, add the seasoning and mix well together.
2 Then add the plain flour, corn starch, baking powder and turmeric. Stir together under well-combined before adding in the water. Stir again until it becomes a smooth batter which covers all the vegetables.
3 Heat a large flat non-stick pan over a medium high heat until the heat can be felt when you put your hand above the pan, then add in 1tbsp oil to heat it till hot, making sure the heated oil completely coats the base of the pan before pouring the battered vegetables into it. In about 30 seconds’ time, use a spatula to spread the vegetables out, pressing and shaping it into a thin round disc. Then fry the pancake over the medium high heat for 1 minute. You can also press the middle and other parts of the pancake during this time, so that it is fried evenly and thoroughly.
4 After 1 minute, reduce to medium heat and cook the same side for a further 1 minute.
5 Take a plate that can completely cover the pancake. Place this over it and then quickly flip the pan over, turning the pancake onto the plate. Set this aside while you wipe clean the pan and increase the heat back to medium high again, add the remaining 1tbsp oil. When the oil is hot, carefully lower the pancake back into the pan to cook the other side. Fry it for 1 minute, then 1 minute on the medium heat as before. You can also press the middle and other parts of the pancake during this time, so that it is fried evenly and thoroughly.
6 Wipe or wash the plate clean if it needs to, use the plate to flip the pancake again, cooking on the other side for a further 2 minutes over medium heat. Repeat this process for the other side of the pancake. So now it has 8 minutes cooking time in total.
7 Check to see if the pancake is firm, crispy on top and the middle to your liking, I always add extra minute for both sides of the pancake over medium heat to finish with a crusty texture on the top.
8 There you have it! A beautiful, delicious and healthy Korean style vegetable pancake is cooked. Turn it out onto a wire rack to cool - this will prevent it from getting soggy on the bottom - before slicing into 9 - 12 squares and serve with the dipping sauce.
P.S.
1 If you want to make two or more pancakes, prepare the extra ingredients according to the recipe and keep it in different bowls ( I like to keep each battered vegetables separate to make sure the ratio of the flour mixture is accurate).
2 Then you can proceed to making the second or third pancake with exactly the same method as above.
3 You can add any of your favourite homemade seitan, or shop bought vegan meat alternatives to replace some of the vegetables, as long as the total weight do not exceed 200g all together for one pancake. You only need to placer the thinly sliced strips on top of the pancake after it has started cooking, then turn it over as the steps above (please refer to the video).
4 You can also add sliced deseeded chilli on top too if you want.
材料：
（做 1 張煎菜餅）
蔬菜 200g：
紅蘿蔔 40g
高麗菜 40g
紅燈籠椒 40g
青燈籠椒 40g
黃燈籠椒 40g
調味料 :
鹽 ⅛ 小匙
白胡椒 ⅛ 小匙
糖 ⅛ 小匙
五香粉 ⅛ 小匙
蘑菇調味料 ⅛ 小匙
生抽 1 小匙
麻油 ½ 大匙
麵糊：
麵粉 ¼ 杯
玉米澱粉 2 大匙
冷水 ¼ 杯
薑黃粉 ½ 小匙
泡打粉 ½ 小匙
沾醬：
生抽 1 大匙
香醋 1 大匙
有機龍舌蘭糖漿（或楓糖漿）1 大匙
麻油 1 大匙
你最喜歡的辣椒醬/油 1 大匙
烤芝麻 1 大匙
切碎的香菜（或蔥） 1 大匙
煎炸用油 2 大匙
做法：
1 準備蔬菜，全部切成約 3 吋長的火柴棒狀。放入大碗中，加進調味料攪拌均勻。
2 加進中筋麵粉、玉米澱粉、泡打粉 (baking powder) 和薑黃粉。攪拌均勻後再加水。再完全攪拌均勻，直到變成光滑的麵糊並把所有蔬菜都全部包裏覆蓋。
3 用中高火加熱一個大的平底不沾鍋，把手放在鍋子上方能感到上升的熱氣，加入 1 大匙油，確保加熱的油流遍整個鍋子。將裹上麵糊的蔬菜倒入鍋中，在 30 秒內，用矽膠刮或鏟子將蔬菜撥開，按壓，塑造成薄圓餅。用中高火煎 1 分鐘。期間也可以按壓煎餅的中間及其他部分，好讓煎透煎熟。
4 1 分鐘後，調至中火，把同一面再煎 1 分鐘。
5 拿一個可以完全蓋住煎餅的盤子放在煎餅上，然後快速將煎餅翻轉到盤子上，放在一旁。平底鍋擦乾淨，如前加熱至中高火，下 1 大匙油。當油熱後，小心將煎餅放回鍋中煎另一面1 分鐘，然後像之前一樣降低到中火再煎 1 分鐘。也可以按壓煎餅的中間及其他部分，好讓煎透煎熟。
6 如果需要的話，將盤子擦拭或清洗乾淨，用盤子再次翻轉煎餅，用中火再煎另一面 2 分鐘。然後把另一面也用中火煎 2 分鐘。到現在總共煎了 8 分鐘。
7 檢查煎餅是否足夠金香，頂部是否酥脆，中間是否符合你的愛好。我喜歡用中火把煎餅兩面各多煎 1 分鐘，以便在頂部形成更酥脆的口感。
8 就這樣！ 一份美麗、健康又好吃的韓式蔬菜煎餅就做好了。先放在網架上冷卻一會約 5 - 10 分鐘左右 - 以防止其底部變軟，然後切成 9 - 12 片方塊，沾蘸醬一起食用。
P.S.
1 如果你想做兩個或以上的煎餅，請按照食譜比例準備材料料並將每份放在不同的碗裡（我喜歡將每份蔬菜麵糊分開，以確保麵糊和蔬菜混合的比例準確）。
2 然後，你可以依照上述方法做第二張或第三張蔬菜煎餅。
3 你可以加進任何你喜歡的自製麵筋，或買回的素肉來代替一些蔬菜，只要每張煎餅的蔬菜和素肉總重量不超過 200g 便可。在菜餅開煎後，將切好的薄素肉片或條放在餅上，然後按照上述步驟煎和翻轉完成（請參考影片）。
4 如果你喜歡，也可以在上面加上去籽的切片辣椒。
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