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Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes You Can Customize Today

Discover delicious Korean vegetable pancakes, customizable with fresh veggies, perfect for any meal or gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for gluten-free pancakes.
  • 1 tsp Baking Powder A leavening agent for lightness.
  • 2 tbsp Corn Starch or Potato Starch Improves crispiness; swap with rice flour for gluten-free.
  • 1 tsp Salt Adds flavor; black salt gives an 'eggy' taste.
  • 1/2 tsp Turmeric Powder Optional, for vibrant color.
  • 1 cup Water Adjust to achieve preferred consistency.
Vegetables of Choice
  • 1 cup Zucchini
  • 1 cup Sweet Potato
  • 1 cup Carrots
  • 1 cup Onions
  • 1/2 cup Scallions
For Frying
  • 2 tbsp Neutral Oil Essential for frying.
Dipping Sauce
  • 1 tbsp Soy Sauce Base flavor component.
  • 1 tbsp Vinegar Brings acidity.
  • 1 tsp Sugar Adjust to taste.
  • 1 tbsp Sesame Oil Enhances flavor.
  • 1 tbsp Sesame Seeds Adds nutty notes.
  • 1 tsp Gochugaru or chili flakes Optional for spice.

Equipment

  • Non-stick skillet
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Preparation
  1. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, cornstarch, salt, and optional turmeric powder until smooth.
  2. Gradually pour in water while mixing until the batter reaches a thick consistency that clings to the whisk.
  3. Fold in chopped vegetables, ensuring they are evenly coated in the batter.
  4. Heat a non-stick skillet over medium-high heat and coat with oil until shimmering.
  5. Pour batter onto the skillet in a thin layer and cook for 4-5 minutes until the edges are golden brown.
  6. Flip and cook the other side for 3-4 minutes until crispy and golden brown.
  7. Slice cooked pancakes into bite-sized pieces and serve with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store cooked pancakes in an airtight container for up to 1-2 weeks. Freeze for up to 3 months. Reheat in a pan or oven.

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