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Korean Vegetable Pancake

Crispy Korean Vegetable Pancake Recipe for Quick Comfort

Elevate your vegetable game with this Korean Vegetable Pancake, a crispy, customizable comfort food perfect for any meal.
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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 All-purpose flour Gluten-free flour can be substituted.
  • 1/4 cup Rice flour Optional for extra crispiness.
  • 1 teaspoon Salt
  • 1 teaspoon Garlic powder Fresh minced garlic can be used.
  • 1 cup Cold water Ensures batter consistency.
  • 1 tablespoon Neutral oil For frying.
Vegetables
  • 1 cup Julienned carrots Substitute with any mild, crunchy vegetable.
  • 1 cup Thinly sliced green cabbage Other leafy greens can work as well.
  • 1 cup Julienned zucchini Can swap with cucumber.
  • 1/2 cup Green onions (2-inch strips) Regular onions can be used in less quantity.
  • 1/2 cup Thinly sliced onion Shallots can be used for a gentler flavor.
  • 1 cup Julienned red bell pepper Yellow or orange bell peppers are great substitutes.
For the Dipping Sauce
  • 2 tablespoons Soy sauce Tamari is a gluten-free option.
  • 1 tablespoon Rice vinegar Any mild vinegar can work.
  • 1 tablespoon Sesame oil Peanut oil can be utilized.
  • 1 teaspoon Gochugaru or red pepper flakes Chili powder can be used for a milder kick.
  • Optional toppings Chopped green onion or sesame seeds.

Equipment

  • Mixing bowl
  • Skillet
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Prepare the Vegetables: Slice or julienne your selected vegetables and toss them in a large mixing bowl.
  2. Make the Batter: Combine flour, rice flour, salt, and garlic powder. Gradually add cold water while whisking until smooth.
  3. Combine Batter and Vegetables: Pour the batter over the mixed vegetables and gently toss to coat.
  4. Heat the Oil: In a skillet, heat a layer of neutral oil over medium-high heat until shimmering.
  5. Cook the First Pancake: Spoon half the mixture into the skillet, press into a round shape, and cook until golden brown, about 3-4 minutes.
  6. Flip and Finish Cooking: Carefully flip the pancake and cook the other side until golden and crispy, another 3-4 minutes.
  7. Repeat with Remaining Mixture: Transfer the first pancake to a plate and repeat with the remaining mixture.
  8. Mix the Dipping Sauce: Whisk together soy sauce, rice vinegar, sesame oil, and gochugaru in a small bowl.
  9. Serve and Enjoy: Serve hot alongside the dipping sauce and optionally garnish with green onions or sesame seeds.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Serve these pancakes hot for the best taste and texture. Experiment with different vegetables for variety.

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