In recognition of the fact it is National Vegetarian Week, I thought I would try to create something a little special, possibly a little unusual, for all of my veggie friends out there. Influenced by my love of Korean food, I have created a dish that would satisfy both vegetarians and fellow chilli fans alike.
This dish would be perfect as a starter or a quick lunch. The good news is these Korean style pancakes could be prepared in advance and re-heated at the last minute, in the oven. I wouldn’t recommend microwaving these crisp savoury pancakes, they require a warm crunch would only an oven could provide.
The interesting thing about this recipe is that the bean sprouts are boiled before being briefly stir fried. I had tried this method out before, in another Korean inspired dish. I noticed how tasty the bean sprouts were and this surprised me. I though boiling bean sprouts would make them become waterlogged and flabby but they are absolutely fine, honestly.
I serve these moreish little bites with my very popular chilli sauce, made in batches regularly at How to cook good food. If you love Sriracha, then this is the sauce for you.
Also, if you are a keen cook then you might like to enter my current giveaway. It is to win a Froothie 9200 Optimum power blender RRP £429. HERE is the link to enter.
I am linking my Korean style pancakes to:
Here are a few more Korean veggie recipes you might like:
Kimchi quinoa burgers – Food to Glow
Gochujang spiced dumplings – Franglais Kitchen
Kale Kimchi – Zen Kimchi
Kimchi porridge – Aeri’s Kitchen
Braised tofu – Crazy Korean cooking
Royal Korean Food – Fuss Free Flavours