Go Back
–+ servings
Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes That Will Brighten Your Day

Enjoy the delightful crunch and vibrant flavors of Korean Vegetable Pancakes, perfect as an appetizer or light snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 203
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1/4 cup Cornstarch Contributes to a light and crispy texture.
  • 1 cup Water Adjust quantity for desired batter thickness.
  • 1/2 teaspoon Turmeric Adds color and warmth.
  • 1 teaspoon Salt Enhances overall taste.
  • 1 teaspoon Baking Powder Helps create a light texture.
For the Vegetables
  • 1 cup Green Onions Chopped; use chives as a substitute.
  • 1 cup Red Onion Chopped; can be replaced with shallots.
  • 1 large Carrot Grated; zucchini can be used as a substitute.
  • 1 medium Red Pepper Diced; substitute with bell pepper if desired.
  • 1 cup Cabbage Shredded; swap with kale or bok choy.
  • 1 medium Hot Pepper Finely chopped; adjust quantity to taste.
For Frying & Dipping
  • 2 tablespoons Oil for Frying Neutral oils like vegetable or canola preferred.
  • 1 tablespoon Soy Sauce Can use tamari for gluten-free version.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be used as an alternative.
  • 1 tablespoon Toasted Sesame Seeds Adds crunch and nuttiness.
  • 1/2 teaspoon Chili Flakes Adjust amount to your preference.
  • 1 teaspoon Sesame Oil Can substitute with olive oil.

Equipment

  • skillet
  • mixing bowl

Method
 

Preparation Steps
  1. Prepare the Vegetables: Wash and slice the vegetables: chop the green onions and red onion, grate the carrot, dice the red pepper, shred the cabbage, and finely chop the hot pepper if using.
  2. Make the Batter: In a large mixing bowl, combine the flour, cornstarch, turmeric, salt, and baking powder. Gradually whisk in enough water to create a thick yet pourable batter.
  3. Mix in Vegetables: Gently fold the vegetables into the batter until evenly coated. Set aside to rest for 10 minutes.
  4. Prepare Dipping Sauce: In a small bowl, mix soy sauce, sesame oil, rice vinegar, toasted sesame seeds, and chili flakes.
  5. Heat the Pan: Heat cooking oil in a skillet over medium heat until shimmering.
  6. Cook Pancakes: Spoon a ladleful of batter into the skillet, cooking each pancake about 3-4 minutes until golden on one side, then flip and cook another 2-3 minutes.
  7. Repeat Cooking: Continue with remaining batter, adding more oil as needed and cooking in batches.
  8. Serve: Transfer pancakes to a serving plate and enjoy warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 203kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 230mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

For best results, use fresh vegetables and avoid overcrowding the pan. Adjust heat as necessary to prevent burning.

Tried this recipe?

Let us know how it was!