Korean Vegetable Pancakes

This past Saturday morning was spent at our local farmer's market in Printer's Row. We bought way more than anticipated, and my bike basket had almost reached maximum load. In a quick decision to use some of the fresh veggies (and give in to our cravings for Korean) I decided to try this out. The dipping sauce is essential...I think these have become a household staple!

Korean Vegetable Pancakes
1 red bell pepper, cut into thin strips
1 carrot, cut into thin strips
1 zucchini, cut into thin short stripes
2 green onions, thinly sliced
1 T sesame oil
2 eggs
1 c flour
3/4 c water
canola oil

Wash & prep the veggies. Mix together flour, eggs, and water. Heat the sesame oil in a pan and lightly stir fry the veggies until tender. Set veggies aside in a separate bowl to cool.

In the same pan (clean off if there are veggie chunks) heat up a few tablespoons of canola oil over medium-high heat. Place small mounds of veggies in the pan and then pour a small amount of batter over them. Cook on one side until browned, then flip. I found that the pancakes fell apart slightly with this flipping action, but settled together nicely once cooked on both sides.

Keep warm and serve.

Dipping Sauce
1/2 c rice vinegar
1/4 c soy sauce
1 tsp sesame oil
2 T sugar
1 T grated ginger root
1 clove garlic, pressed
1 green onion, thinly sliced
1 tsp red pepper flakes

Mix together and let stand for while you prepare the pancakes.