Korean Vegetable Pancakes – Heatlie BBQs

Ingredients

• 1/2 a head of cabbage, thinly sliced
• 1 teaspoon fine sea salt
• 1 bunch of spring onions
• 1/2 a large carrot, shredded
• 80g chopped kimchi
• 80g plain all purpose flour
• 35g rice flour
• 1/2 teaspoon baking powder
• 15g cornflour
• 1/4 teaspoon ground turmeric
• 160ml water
• 1 tablespoon kimchi juice
• 1/2 small french shallot, finely diced
• 1 green chilli, deseeded and finely chopped
• 1 1/2 tablespoon light soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon white sugar
• 1 teaspoon sesame oil