Crispy Gluten-Free Korean Veggie Pancake

Ingredients

• 1 Tbsp toasted white sesame seeds
• 2 Tbsp soya sauce
• 2 tsp rice vinegar (unseasoned)
• 1 Tbsp water
• 1/2 tsp toasted sesame oil
• 1/4 tsp gochugaru (Korean pepper flakes)
• 1/2 onion, thinly sliced
• 6 spring onions/spring onions, cut into 5-cm pieces
• 1 carrot, cut into 5-cm pieces and julienned
• 3/4 cup gluten-free flour
• 1/4 cup rice flour
• 1/2 tsp kosher salt
• 2/3 cup water (adjust as needed)
• 1 large egg (optional for vegan)
• 2 Tbsp neutral oil
• 2 Tbsp toasted sesame oil