Minnesota Farmers' Market Association 

2024 

March

KSTP MN LIVE - Korean Vegetable Pancakes with Gochujang Honey Sauce.  
March 27, 2024

- 1 cup Korean pancake mix (found at Asian stores)

- 1 cup water

- 1 egg

- 1/2 teaspoon salt

- 1 cup grated carrots

- 1 cup grated parsnips

- 1 cup lion's mane mushrooms, thinly sliced

- 2 green onions, chopped into 1-inch pieces

- 2 tablespoons vegetable oil (for frying)

For the Gochujang Honey Sauce:

- 2 tablespoons soy sauce

- 1 tablespoon rice wine vinegar

- 1 tablespoon honey

- 1 tablespoon Gochujang honey (from local farmers)

- 1 teaspoon sesame seeds

For Garnish:

- Sinaracha Sauce (optional)

Instructions:

1. Prepare the Vegetables:

- Grate the carrots and parsnips using a box grater.

- Thinly slice the lion's mane mushrooms.

- Chop the green onions into 1-inch pieces.

2. Make the Pancake Batter:

- In a mixing bowl, combine the Korean pancake mix, water, egg, and salt. Mix until smooth.

- Add the grated carrots, parsnips, sliced mushrooms, and chopped green onions to the batter. Mix until well combined.

3. Prepare the Sauce:

- In a small bowl, combine soy sauce, rice wine vinegar, honey, Gochujang honey, and sesame seeds. Mix until well combined. Set aside.

4. Cook the Pancakes:

- Heat a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.

- Pour a ladleful of the pancake batter onto the skillet, spreading it into a round shape with the back of the ladle.

- Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.

- Repeat with the remaining batter, adding more oil to the pan as needed.

5. Serve:

- Once all the pancakes are cooked, transfer them to a serving plate.

- Drizzle the Gochujang honey sauce over the pancakes or serve it on the side for dipping.

- Optionally, garnish with a drizzle of Sinaracha Sauce for extra heat.

6. Enjoy your Korean Vegetable Pancakes with Gochujang Honey Sauce!

These pancakes are best served hot and crispy!

Fox 9 Good Day - Stir Fry Veggies - Meatless March. 
March 25, 2024

Ingredients:

- 1 parsnip, julienned

- 1 carrot, julienned

- 1 onion, sliced

- 1 cup baked lion’s mane mushrooms, sliced

- 1 cup snow peas, trimmed

- 1 cup mung bean sprouts

- 200g lomein noodles, cooked according to package instructions

- 1/4 cup soy sauce

- 1/4 of local honey

- 2 tablespoon of mushroom seasoning powder

- 1 tablespoons rice wine vinegar

- 1/2 teaspoon white pepper

- 2 tablespoons coconut oil

- Optional garnish: Sinaracha

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.

2. Add sliced onion and cook until softened, about 2-3 minutes.

3. Add julienned parsnip and carrot to the skillet and stir-fry for 3-4 minutes until slightly tender.

4. Toss in the baked lion’s mane mushrooms, snow peas, and mung bean sprouts, and cook for an additional 2 minutes.

5. In a small jar, mix together soy sauce, rice wine vinegar, white pepper, and honey to make the sauce.

6. Pour the sauce over the vegetable mixture in the skillet and toss to coat evenly.

7. Add the cooked lomein noodles to the skillet and toss everything together until well combined and heated through.

8. Serve hot, garnished with @sinaracha Hot Sauce

Enjoy your delicious and nutritious Veggie Noodle Stir Fry with the added crunch of mung bean sprouts!

Past Blogs

2023

2022 & 2021