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Ingredients
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For the Pancakes:
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2 medium-sized Korean sweet potatoes (or any sweet potatoes you prefer)
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1/4 cup rice flour
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2 tablespoons cornstarch
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2 tablespoons chopped scallions (green parts)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 Vegetable oil for frying
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For the Dipping Sauce:
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2 tablespoons soy sauce (use gluten-free soy sauce if needed)
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1 tablespoon rice vinegar
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1/2 teaspoon sesame oil
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1/2 teaspoon sesame seeds
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1/2 teaspoon sugar
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1 A pinch of red pepper flakes (adjust to your spice preference)
Directions
These Vegan Korean Sweet Potato Pancakes are a delightful and comforting snack or side dish that captures the essence of Korean cuisine. Enjoy them hot and crispy with the flavorful dipping sauce.
Steps
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1
Done
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Peel the sweet potatoes and then grate them using a box grater or a food processor. |
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2
Done
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Place the grated sweet potatoes in a clean kitchen towel and squeeze out any excess moisture. |
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3
Done
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In a mixing bowl, combine the grated sweet potatoes, rice flour, cornstarch, chopped scallions, salt, and black pepper. Mix well until the ingredients are fully combined. |
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4
Done
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Heat a non-stick skillet or frying pan over medium heat and add a generous drizzle of vegetable oil. |
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5
Done
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Take a spoonful of the sweet potato mixture and place it in the hot pan. Flatten it out with the back of the spoon to create a pancake shape. |
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6
Done
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Cook the pancakes for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to add more oil as you flip them. |
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7
Done
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While the pancakes are cooking, prepare the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, sesame oil, sesame seeds, sugar, and a pinch of red pepper flakes. Mix well. |
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8
Done
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Once the pancakes are cooked to your liking, remove them from the pan and place them on a paper towel to remove any excess oil. |
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9
Done
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Serve the Vegan Korean Sweet Potato Pancakes hot with the dipping sauce on the side. |
