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–+ servings
Korean Vegetable Pancakes

Korean Vegetable Pancakes

Delicious and crispy Korean Vegetable Pancakes packed with fresh vegetables and served with a flavorful dipping sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Korean
Servings 4 pancakes
Calories 200 kcal

Equipment

  • large pan
  • mixing bowl
  • Whisk

Ingredients
  

Batter

  • 200 g flour
  • 3 tablespoon cornstarch
  • 250 ml water
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • ⅓ teaspoon baking powder

Vegetables

  • 10 green onions cut short
  • 1 red onion sliced
  • 1 carrot cut into thin strips
  • 1 red pepper cut into thin strips
  • ½ small cabbage cut into thin strips
  • 1 hot pepper finely chopped

For frying

  • Oil for frying

Dipping Sauce

  • 3 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon chili flakes
  • 1 teaspoon sesame oil

Instructions
 

Preparation

  • Prepare the vegetables: Slice the green onions short, cut the red onion into thin slices, cut the carrot into thin strips, slice the red pepper into strips, thinly slice the cabbage, and finely chop the hot pepper.
  • Make the batter: Whisk flour, cornstarch, turmeric, salt, baking powder, and water until smooth.
  • Mix vegetables: Fold all the prepared vegetables into the batter until evenly coated.
  • Prepare the dipping sauce: In a small bowl, mix soy sauce, sesame oil, rice vinegar, toasted sesame seeds, and chili flakes. Set aside.
  • Heat pan: Add a little oil to a large pan over medium heat.
  • Cook pancakes: Spoon batter into the pan, spread thin, cook until golden and crisp, flip, and cook the other side.
  • Repeat: Continue with remaining batter, adding oil as needed.
  • Serve: Enjoy the pancakes warm with the prepared soy dipping sauce.

Notes

For best results, spread the batter thinly to ensure the pancakes get crispy. Adjust the heat as needed to avoid burning while ensuring the pancakes are cooked through. The dipping sauce can be adjusted to taste by adding more chili flakes for extra heat.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1.5mg
Keyword crispy pancakes, Dipping Sauce, Korean Cuisine, Korean Vegetable Pancakes, pancakes, Vegetable Pancakes
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