40 min
8 to 12
servings
Ingredients
1/2
cup
asparagus
(chopped)
1/2
cup
broccolini
(chopped)
1
onion
(chopped)
1
medium carrot
(chopped)
1
cup
green onions
(chopped)
1
cup
purple or green cabbage
(shredded)
1
Tbsp
+ 1 tsp. sesame oil
1/2
cup
cornstarch
water
oil for frying
salt & pepper
(to taste)
1
Korean pear
1/2
cup
pineapple
1
clove
garlic
1/2
cup
Kochujang sauce
1
cup
white miso
Prep Time:
25 min
Cooking Time:
15 min
Total Time:
40 min
Instructions
In a mixing bowl add the asparagus, broccolini, onion, carrot, green onion and cabbage and mix together. Add 1 tbsp. of sesame oil, cornstarch and water until pasty. Flatten into pancakes and fry until crispy.
For the kimchee sauce, blend the Korean pear, pineapple, garlic, 1 tsp. of sesame oil, Kochujang, miso and blend until smooth.
