Pancake Veggie Korea Bebas Gluten

Bahan-bahan (2 porsi)

• 1 Tbsp toasted white sesame seeds
• 2 Tbsp soy sauce
• 2 tsp rice vinegar (unseasoned)
• 1 Tbsp water
• ½ tsp toasted sesame oil
• ¼ tsp gochugaru (Korean pepper flakes)
• ½ onion
• 6 g reen onions/scallions
• 1 carrot
• ¾ cup gluten-free flour ((I love Bob’s Red Mill GF All-Purpose Baking Flour; read the post for details))
• ¼ cup rice flour
• ½ tsp Diamond Crystal kosher salt
• ⅔ cup water ((up to ¾ cup or 180 ml; adjust according to your flour))
• 1 large egg (50 g w/o shell) ((skip for vegan))
• 2 Tbsp neutral oil ((1 Tbsp per pancake))
• 2 Tbsp toasted sesame oil ((1 Tbsp per pancake))