Korean Pancakes

Savory pancakes with a vegetable base.

Ingredients

• Pancakes
  • 2 cups all-purpose flour
  • 1 ½ cups of water
  • 1 large egg
  • 1 ½ tsb sea salt
  • 2 cups shredded raw potatoes
  • 1 cup shredded carrots
  • 1 red bell pepper, seeded and sliced julienne
  • 1 small zucchini, sliced julienne
  • 1 bunch of green onions, cut into 1in sections
  • Pepper to taste
  • Vegetable oil for cooking
• Sauce
  • ½ cup low sodium soy sauce
  • ¼ cup water
  • 1 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 1 minced garlic clove
  • 1 tsp sesame seeds
  • ¼ tsb crushed red pepper