Wonderfully crisp on the outside, chewy and flaky on the inside, this Gluten-Free Korean Veggie Pancake is a treat! It's filled with veggie goodness and easy to make. You'll love it as the perfect appetizer, side, or snack any time of the day. The soy dipping sauce makes every bite even better!

RECIPE starts ▶ 00:10​

PRINT RECIPE ▶ https://www.justonecookbook.co....m/gluten-free-korean

INGREDIENTS

▢¾ cup gluten-free flour (I love Bob’s Red Mill GF All-Purpose Baking Flour, read the post)
▢¼ cup rice flour
▢½ tsp kosher/sea salt
▢⅔ – ¾ cup water (adjust according to your flour)
▢2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
▢2 Tbsp sesame oil (roasted)
▢1 large egg
▢6 green onions/scallions
▢½ onion
▢1 carrot
Soy Dipping Sauce
▢1 Tbsp toasted white sesame seeds
▢2 Tbsp soy sauce
▢2 tsp rice vinegar
▢1 Tbsp water
▢½ tsp sesame oil (roasted)
▢¼ tsp gochugaru (Korean pepper flakes)

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.co....m/gluten-free-korean​

#glutenfree #savorypancake #vegetarian #justonecookbook​ #spon​


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How to Make Gluten Free Korean Veggie Pancake (Recipe) グルテンフリーチヂミレシピ（作り方）

Full Disclosure: Thank you to House Foods for sponsoring this post. All opinions are 100% honest and completely my own.