Korean veggie pancakes & creamy gochujang dip Recipe | Samsung Food App

Ingredients

• - 1 cup flour
• - pinch of salt
• - 1 cup water
• - 1 cup sweet potato, ribboned
• - 1 cup zucchini ribbons
• - 1/2 cup carrot ribbons
• - 1 jalapeño, thinly sliced
• - 1/2 onion, thinly sliced
• - 3 spring onions, thinly chopped
• - 1 to 3 tbsp olive oil for (for frying)
• - 1/3 cup vegan mayo
• - 1/4 cup cashews, soaked in hot water for 10 minutes and drained.
• - 2 tbsp gochujang paste
• - 2 tbsp water
• - 1 tbsp tamari
• - 1 tbsp rice vinegar
• - 1/2 tbsp rice malt syrup
• - 1 small clove garlic
• - pinch of salt and pepper