These Korean vegetable pancakes bring together bell peppers, zucchini and green onions with a sesame soy sauce on the side. Kids will have fun whisking together the sesame soy sauce to dunk their finished veggie flap jack. This recipe comes to us from Kuya Joshua and Tita Boots of Bok Choy and Broccoli.
Cooking Tip of the Week: Before you flip them, look for small bubbles all over the pancake’s surface. This is a sign that the underside is cooked and the pancake is ready to be flipped!
Food for Thought: Gochujang (go-choo-jong) is a Korean hot pepper paste made from red chilies, rice, fermented soybeans and salt. Its flavor is both spicy and sweet and it’s used as the base of many popular Korean dishes, including bibimbap, a mixed rice dish. It’s often found in the international foods aisle, but if you can’t find it you can substitute hot sauce or another hot pepper paste.
Family Dinner Conversation Starter: If you could have picked your own name, what would you have chosen? Why?
Kid: Combine the soy sauce, sesame oil, rice vinegar, sugar and gochunjang, if using, together in a small bowl and mix well.
Kid: Add half the green onions to the sesame soy sauce and set aside the other half for the pancakes.
Adult: Heat the olive oil in a skillet over medium-high heat.
Together: Place the vegetable pancake mix in a large bowl. Add 2 cups of water, or the amount of water specified on the vegetarian pancake mix’s packaging and mix well until there are no lumps. Add the gochuajang, if using, and stir well.
Together: Fold in the sliced bell pepper, carrots and remaining chopped green onions. Mix well, taking care to ensure the vegetables are evenly distributed.
Adult: Scoop out about 1/2 cup of batter and pour it in the skillet. Flatten with a spatula and cook about 3 minutes, or until golden-brown. Flip and cook about 2 minutes more, or until golden-brown on both sides and cooked through. Repeat with the remaining batter.
Together: Serve with sesame soy sauce on the side and enjoy!