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–+ servings
Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes You’ll Crave Daily

Discover the flavor explosion of Korean Vegetable Pancakes, a quick and easy, vegan-friendly dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Flour Substitute with gluten-free flour for gluten-free option.
  • 2 tablespoons Cornstarch No substitution needed.
  • 1 cup Water Adjust as necessary for desired consistency.
  • 1 teaspoon Turmeric Omit if unavailable.
  • 1 teaspoon Salt Use as directed.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
For the Vegetables
  • 1 bunch Green Onions Substitute with chives if needed.
  • 1 medium Red Onion Use shallots as an alternative.
  • 1 medium Carrot Swap with zucchini or bell peppers if desired.
  • 1 medium Red Pepper Any sweet bell pepper works.
  • 1 cup Cabbage Substitute with shredded kale or spinach.
  • 1 small Hot Pepper Omit or reduce for less spice.
For Cooking
  • 2 tablespoons Oil for Frying Use neutral oils like vegetable or canola.

Equipment

  • Mixing bowl
  • Skillet

Method
 

Cooking Instructions
  1. Prepare Vegetables: Slice and chop green onions, red onion, carrot, red pepper, cabbage, and hot pepper. Set aside.
  2. Make Batter: Whisk together flour, cornstarch, turmeric, salt, and baking powder. Gradually add water for a smooth batter.
  3. Mix Vegetables: Fold chopped vegetables into the batter until coated.
  4. Prepare Dipping Sauce: Mix soy sauce, rice vinegar, sesame oil, sesame seeds, and chili flakes in a small bowl.
  5. Heat Pan: Add oil to skillet over medium heat until shimmering.
  6. Cook Pancakes: Pour a ladleful of batter into the pan for a pancake. Cook for 3-4 minutes, then flip and cook until golden.
  7. Repeat Cooking: Continue with remaining batter, adding oil as needed.
  8. Serve: Enjoy the pancakes warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 20mgCalcium: 20mgIron: 1mg

Notes

For crispy pancakes, spread the batter thinly. Use fresh vegetables for the best flavor and texture.

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