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Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes for a Flavorful Snack

These Crispy Korean Vegetable Pancakes are a delightful snack that is quick, easy, and versatile, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 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 Flour Substitute with gluten-free flour blend if needed.
  • 2 tablespoons Cornstarch Enhances crispiness.
  • 1 cup Water Adjust as needed for batter consistency.
  • 1 teaspoon Turmeric Optional if unavailable.
  • 1/2 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Baking Powder Crucial for perfect pancakes.
For the Vegetables
  • 1 cup Green Onions Can substitute with chives.
  • 1 medium Red Onion Yellow onion works as a substitute.
  • 1 medium Carrot Zucchini can replace it.
  • 1 medium Red Pepper Green bell peppers are an alternative.
  • 1 cup Cabbage Any variety works.
  • 1 small Hot Pepper Omit for a milder flavor.
For Frying
  • 2 tablespoons Oil for Frying Use vegetable or peanut oil for optimal results.
For the Soy Dipping Sauce
  • 1 tablespoon Soy Sauce Choose low-sodium for a healthier option.
  • 1 tablespoon Rice Vinegar Substitute with apple cider vinegar if needed.
  • 1 tablespoon Toasted Sesame Seeds Can be omitted if unavailable.
  • 1 teaspoon Chili Flakes Adjust to taste or skip if desired.
  • 1 teaspoon Sesame Oil Use olive oil for a milder flavor.

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Ladle

Method
 

Step‑by‑Step Instructions
  1. Prepare the vegetables by thinly slicing green onions, red onion, carrot, red pepper, and cabbage. Set aside in a large bowl.
  2. In a large mixing bowl, whisk together flour, cornstarch, turmeric, baking powder, and salt. Gradually add water until the batter is smooth.
  3. Gently fold the prepared vegetables into the batter until well coated.
  4. Prepare the soy dipping sauce by combining soy sauce, rice vinegar, toasted sesame seeds, and chili flakes in a small bowl. Stir well.
  5. Heat a non-stick skillet over medium heat and add enough oil to coat the bottom.
  6. Pour a portion of the batter into the hot pan, spreading it into a thin layer. Fry for 3–4 minutes until edges are golden.
  7. Flip the pancake and cook the other side for an additional 2–3 minutes until browned. Repeat with remaining batter.
  8. Serve the cooked pancakes warm alongside the soy dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and texture. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan to maintain crispiness.

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