Foryoueats: Gluten-Free Korean Veggie Pancake

Ingredients

• For the Soy Dipping Sauce:
• 1 Tbsp toasted white sesame seeds
• 2 Tbsp soy sauce
• 2 tsp rice vinegar (unseasoned)
• 1 Tbsp water
• ½ tsp toasted sesame oil
• ¼ tsp gochugaru (Korean pepper flakes)
• For the Vegetables:
• ½ onion
• 6 green onions/scallions
• 1 carrot
• For the Batter:
• ¾ cup gluten-free flour (I love Bob’s Red Mill GF All-Purpose Baking Flour; read the post for details)
• ¼ cup rice flour
• ½ tsp Diamond Crystal kosher salt
• ⅔ cup water (up to ¾ cup or 180 ml; adjust according to your flour)
• For Frying the Pancakes:
• 1 large egg (50 g each w/o shell) (skip for vegan)
• 2 Tbsp neutral oil (1 Tbsp per pancake)
• 2 Tbsp toasted sesame oil (1 Tbsp per pancake)