Korean-inspired vegetable pancakes

For all the vegetables you’re julienning, aim for 1.5- to 2-inch-long strips. First, cut the zucchini as directed, transfer it in a small colander, and sprinkle with ½ a teaspoon of salt. Let that sit for about 10 minutes while you cut the kimchi, yellow onion, bell pepper, jalapeño (if using) and green onions. Combine the chopped vegetables in a large bowl. Use your hands or a cheesecloth to squeeze as much moisture as you can from the salted zucchini, then add that to the bowl as well. Altogether, you should have about 2 heaping cups of vegetables.

Add the rice flour, cornstarch, baking powder and salt to a medium bowl and whisk to combine. Add the Just Egg and water and whisk together to create a thick, pancake-like batter. Combine the batter and the vegetables and stir to coat the vegetables thoroughly. 

Heat a 10- to 12-inch nonstick skillet over medium heat. Add a tablespoon of vegetable oil and swirl the pan to spread it out. Add the batter to the skillet and spread it out evenly. Cook the first side for about 5 minutes. Starting around the 4-minute mark, use a thin spatula to peek under the bottom to check the cooking progress. Once it’s golden-brown, loosen the pancake and swirl the pan to ensure it’s not sticking in any spots before flipping.

Carefully flip the pancake. You can use a turner spatula or slide the pancake out of the skillet onto a large plate. Layer a second plate on top of the pancake and flip everything over. Remove the top plate and slide the pancake back into the skillet. Add another 1 tablespoon of oil and pour it evenly around the edges of the pancake. Lift the pancake and tilt the skillet to help the oil distribute under the pancakes. Press down lightly on the pancake with your spatula to help compress it into shape and cook evenly. Cook for about another 5 minutes, until the second side is golden-brown and the pancake is set. Flip the pancake one more time and cook for 3 to 4 more minutes.

Once the waffle maker is preheated, coat it with nonstick cooking spray or brush with cooking oil. Add the batter – using about half of the batter for a standard Belgian waffle maker. Use your hands or a fork to spread the vegetables out evenly in the waffle maker, tucking in any stray pieces of vegetables that are hanging over the edges. Keep in mind that the batter will expand while cooking. Cook on medium-high heat for about 6 minutes, until the amount of steam coming from the waffle maker has reduced to a small wisp.

Transfer the pancake onto a large serving plate or cutting board. Slice into desired shapes for serving and serve immediately, with dipping sauce. Reheat any leftovers in a toaster oven or air fryer to crisp them up again.