Vegetable Pajeon (Korean Scallion Pancakes)

Adapted from Sohui Kim, Insa and The Good Fork, Brooklyn, NY/ Photo credit Linda Xiao NY Times/ Food Stylist Barrett Washburne

3-4 Servings

Ingredients

FOR THE PANCAKES:

• ½ cup all-purpose Gluten Free flour
• ½ cup potato starch (or 1/4 cup each white rice flour and cornstarch)
• ¾ teaspoon fine sea salt, plus more as needed
• ½ teaspoon baking powder
• ¾ cup ice water
• 1 tablespoon aquafaba – the juice from chickpeas or Egg Replacer from Bob’s Red Mill
• ¼ cup finely chopped kimchi
• 4 cups finely chopped or grated mixed vegetables (radishes, carrots, zucchini, bell peppers, kale, whatever you’ve got)
• 4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
• 2 tablespoons avocado, olive or peanut oil, plus more as needed

FOR THE DIPPING SAUCE:

• 3 tablespoons tamari sauce
• 2 teaspoons rice wine vinegar, plus more to taste
• 1 teaspoon finely grated fresh ginger or garlic (optional)
• ½ teaspoon sesame oil, plus more to taste
• Pinch of granulated sugar

Instructions

1. Prepare the pancakes: In a large bowl, whisk together all-purpose gf flour, potato starch, salt and baking powder.
2. In a medium bowl, combine water, egg replacer and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
3. In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
4. Before serving, make the dipping sauce: In a small bowl, stir together tamari sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.