Venerable Sunjae's Temple-Style Shredded Carrot Pancake
A pure temple food recipe by Venerable Sunjae from Culinary Class Wars 2. A healthy carrot pancake highlighting natural sweetness without five pungent roots.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Carrot2 (about 300g)
- Wet glutinous rice flour3 tbsp
- Potato starch2 tbsp
- Flour or Rice flour1 tbsp
- Fine sea salt1/2 tsp
- Water3-4 tbsp
- Perilla oil2 tbsp
- Cooking oil2 tbsp
🥣 Sauce & Seasoning
- Traditional Korean soy sauce1 tbsp
- Persimmon vinegar or clear vinegar1 tsp
- Toasted sesame seeds1/2 tsp
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Wet glutinous rice flour | Dry glutinous rice flour | Use 1:1 ratio, but add 1-2 tbsp more water while checking dough consistency; texture remains nearly identical. |
| Perilla oil | Sesame oil | Replace 1:1; offers a familiar nutty aroma instead of the earthy perilla flavor. |
| Traditional Korean soy sauce | Soup soy sauce or Regular soy sauce | Replace 1:1; if using regular soy sauce, add a pinch of salt as it can be slightly sweeter. |
| Persimmon vinegar | Apple cider vinegar or White vinegar | Replace 1:1; gives a sharper, clearer acidity compared to the mild and sweet acidity of persimmon vinegar. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Wash and peel the carrots, then cut them into thin, uniform matchsticks.
Toss the shredded carrots with 1/2 tsp of fine sea salt and let sit for 5 minutes.
Add glutinous rice flour, potato starch, and flour to the carrots, mixing in 3-4 tbsp of water bit by bit.
Heat perilla oil and cooking oil in a pan over medium-low heat, then spread the carrot mixture thinly.
Flip when the bottom becomes crispy and translucent, then cook the other side for 3-4 minutes.
Transfer the pancake to a plate and serve with the blended vinegar-soy dipping sauce.
🌟 Pro Chef Tips
- • Using minimal water/flour batter maximizes the sweet aroma and crisp texture of carrots.
- • Mixing perilla oil with regular cooking oil prevents burning while retaining rich aroma.
- • Omitting pungent spices ensures the pure natural sweetness of the carrots stands out.
⚠️ Avoid Common Pitfalls
- ❌ If carrot matchsticks are too thick, they won't bind together easily.
- ❌ High heat causes perilla oil to smoke and burn before the carrots soften.
- ❌ Adding too much water causes a soggy texture instead of crispiness.
🧂 Spice & Seasoning Adjustments
- • In temple food, strong commercial sauces are avoided in favor of traditional soup soy sauce combined with persimmon vinegar.
- • If traditional soy sauce is too salty, dilute with 1/2 tsp of water and mild persimmon vinegar.
🧊 Storage & Reheating
- • Best enjoyed immediately after frying.
- • Store leftovers in an airtight container in the refrigerator for up to 2 days.
- • Reheat on a dry skillet over medium-low heat to restore crispness, or air-fry at 170°C (340°F) for 3-4 minutes.
❓ Frequently Asked Questions
Q. Can I use commercial Korean pancake mix instead?
A. Yes, but decrease the added salt as commercial mixes are already seasoned.
Q. Is it flavorful without garlic or green onions?
A. Yes! The core of Sunjae's temple food relies on natural carrot sweetness combined with fragrant perilla oil.
Q. Can I use a mandoline slcier to shred the carrots?
A. You can use a mandoline, but hand-slicing with a knife leaves more moisture inside, resulting in a significantly better crunch.
Q. Can I use sesame oil or olive oil instead of perilla oil?
A. Sesame oil can become bitter under high heat, so mix it 1:1 with cooking oil if using; perilla oil provides the authentic deep flavor of temple cooking.
Q. How should I reheat leftover carrot pancakes?
A. Reheat on a dry skillet over medium-low heat or air-fry at 170°C (340°F) for 3 minutes to restore crispiness.