Jul 6, 2010

korean pancake with peppers and napa cabbage

Asian/African/Rice Night

I love Madhur Jaffrey's vegetarian meals, even though her recipes may not be all vegan and need tweaking sometimes. Tonight's meal was inspired by her many travels.

The Korean pancakes are made with regular flour and rice flour - and of course, egg. No need for the egg though -again. These savory pancakes were made in my well-seasoned wok although a non-stick is recommended. They have red and green bell peppers, mushrooms and napa cabbage. They were crispy and tasty. The dipping sauce is tamari with a little rice vinegar and sesame seeds.

They were well received! Kate and Mikel gobbled them up, but were kind enough to leave some for David and me.  This is a great way to get the kids to eat vegetables; the veggies are disguised by the crispy texture. Don't get me wrong - this isn't like sneaking in the vegetables by blending everything together. It is more like making the dish taste so good that the kids don't mind eating them :)

Cost Breakdown:
flours: $1.50
vegetables: $5
tamari, spices: $1
rice: $1
Total to feed a family of 5:


  1. I'll have to change the flour so that it will be non-gluten, but otherwise it sounds like a great recipe.

  2. Thanks! I bet chickpea flour would weork very well; perhaps even giving it an extra crunch.

    Thanks for commenting and visiting!


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