Korean Style Waffle

By Gemalli Austin, DrPH, RD
Print Recipe

Ingredients

1/2 cup shredded sweet potato
1 bunch of chopped scallions
1/2 cup of sliced mushrooms
1/3 cup leek (optional)
1/4 cup zucchini matchstik
1 cup of cabbage (red or regular)
1 cup of all-purpose flour
small chile or jalapeno (optional for heat)
2-3 Tbs of Corn starch
1 tsp of salt
1 1/2 tbsps of sesame oil (opt)
1 cup of room-temperature water
1 Tbs of Amino Sauce (or Soy Sauce)
1 Tsp of toasted sesame seeds
1 tsp of hot pepper flakes (optional)

Instructions

Vegetables: Slice vegetables thinly 1 inch long.

Batter:

  1. Mix dry ingredients: all-purpose flour, cornstarch, baking powder, and salt.
  2. Add water.
  3. Use a whisk to make a lump-free batter, like a pancake-like batter.
  4. Add sesame oil and mix. If the batter is too thick, add 2-4 tbsp of water.
  5. Mix in the vegetables and coat them properly.

Make a waffle:

  1. Heat your waffle machine.
  2. Add vegetable oil to coat your waffle machine evenly.
  3. Add the batter to the waffle machine and spread it out evenly.
  4. Cook for 4-6 minutes, until crunchy, light golden brown.
  5. Serve with your dip sauce.

Dipping Sauce: Combine Amino Sauce, sesame seeds, and hot pepper flakes.

Enjoy!