Crispy Korean Leftover Pancake with Dipping Sauce

Resourceful Delights: Turning Everyday Leftovers into Flavorful Korean Pancakes

Crispy Korean Leftover Pancake

As someone who hates to see good food go to waste, I've always loved finding delicious ways to repurpose leftovers. These Korean Leftover Pancakes are a staple in our household, transforming whatever vegetables we have left in the fridge into a meal that everyone eagerly anticipates. It's not just about being resourceful; it's about enjoying the process and the meal. Every pancake turns out a little different, making each one a delightful surprise of flavors and textures. They’re perfect for those evenings when you want something quick, satisfying, and packed with nutrients.

Ingredients -

For Pancakes:

- About 4 cups of vegetables, sliced into thin strips (sauté mushrooms first if using)

- 1 cup flour

- 3 tablespoons cornflour

- 1 teaspoon salt

- 2 teaspoons garlic powder

- 1 cup cold water

- Oil for frying

- Chopped scallions for garnish

For the Dipping Sauce:

- 1.5 tablespoons rice vinegar

- 2 tablespoons soy sauce

- 1 teaspoon sesame oil

- A small dash of sriracha (optional)

- Scallions, toasted sesame seeds for garnish

Instructions -

1. In a small mixing bowl, combine rice vinegar, soy sauce, sesame oil, and sriracha if using. Mix well, then garnish with chopped scallions and toasted sesame seeds. Transfer to a small sauce plate.

2. In a large mixing bowl, mix the flour, cornflour, salt, garlic powder, and cold water until well combined. Add the thinly sliced vegetables to the batter, ensuring they are fully coated. Stir in some chopped scallions.

3. Heat a large non-stick skillet over medium-high heat and add about 2 tablespoons of oil. Once hot, scoop some of the vegetable batter into the pan, spreading it out evenly to form a thin layer. Fry until the bottom is brown and crispy, then flip and cook until the other side is golden and crunchy. Remove each pancake from the pan to a cooling rack. Repeat with the remaining batter.

4. Cut the pancakes into bite-sized pieces or wedges. Serve hot with the prepared dipping sauce, garnished with additional chopped scallions.

Explore the joys of repurposing leftovers with these Korean Leftover Pancakes, a testament to sustainable and delicious cooking.

Have you tried this? please let me know what you think in the comments! feel free to ask any questions :)