The Chef: ElizabethThe Menu: Crispy, savory Korean pancakes simply made by pan-frying a mixture of veggies including chopped onion, carrot, cabbage, and garlic with flour and water in canola oil. Elizabeth covered our Korean flapjacks with sesame seeds and a slew of saucy toppings including We Can't Say It's Sour Cream by Wayfare Foods, vegetarian hoisin sauce, and red pepper paste. A lovely side salad of romaine lettuce, cabbage, onion, and mushrooms rounded out our terrific meal.
The Goods: If these mouthwatering Korean cakes look familiar, it's probably because the recipe appears in VN's May+June issue. Yes, VN contributor and cookbook author extraordinaire Robin Robertson shares the secret to crafting perfectly crunchy Korean pancakes, along an accompanying dipping sauce and tips for hosting an unforgettable Korean hot pot dinner party. If delicious vegetable pancakes sound like something you need more of in your life, we recommend you pick up a copy of the issue—on newsstands now! Hurry, because soon our July+August Anniversary issue will soon replace it. Or you know, you could always order a back issue copy from VN's online store. Just saying.
