Gluten-Free Korean Veggie Pancake

Steps

1. 1
   Combine gluten-free flour, rice flour, and salt in a mixing bowl.
2. 2
   Add water, neutral oil, sesame oil, and egg. Mix until you have a smooth batter.
3. 3
   Slice the green onions, onion, and carrot into thin strips or small pieces.
4. 4
   Fold the prepared vegetables into the batter and mix well.
5. 5
   Heat neutral oil in a skillet over medium-high heat. Pour the vegetable batter into the hot oil and spread it into an even, thin layer with a spatula.
6. 6
   Cook until the bottom is golden and crispy, about 3-4 minutes. Carefully flip the pancake.
7. 7
   Continue cooking the other side until golden and crispy, about 2-3 minutes.
8. 8
   Cut the cooked pancake into strips or pieces.
9. 9
   Prepare the soy dipping sauce by combining soy sauce, rice vinegar, water, roasted sesame oil, toasted sesame seeds, and gochugaru. Mix until well blended.
10. 10
    Serve the pancake hot with the soy dipping sauce on the side.