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–+ servings
Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes for Irresistible Flavor

These Korean Vegetable Pancakes are crispy and packed with flavor, making them a must-try appetizer or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Flour can use gluten-free flour blend
  • 2 tablespoons Cornstarch for a light and crispy texture
  • 1 cup Water adjust for desired thickness
  • 1 teaspoon Turmeric can be replaced with paprika
  • 1 teaspoon Salt sea salt or kosher salt
  • 1 teaspoon Baking Powder use fresh for best results
For the Vegetables
  • 1 cup Green Onions or scallions
  • 1 medium Red Onion can use yellow onion
  • 1 cup Carrot can swap with zucchini
  • 1 cup Red Pepper any bell pepper works
  • 1 cup Cabbage savoy cabbage makes a good alternative
  • 1 optional Hot Pepper adjust for heat preferences
For Frying & Serving
  • 2 tablespoons Oil for Frying vegetable or canola oil
  • 1 tablespoon Soy Sauce adjust for sodium levels or use tamari for gluten-free
  • 1 tablespoon Rice Vinegar adjust according to taste
  • 1 teaspoon Sesame Oil for authentic taste
  • 1 tablespoon Toasted Sesame Seeds sprinkle generously
  • 1 teaspoon Chili Flakes adjust for desired heat

Equipment

  • Non-stick skillet
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables by washing and slicing all your fresh veggies. Set aside.
  2. Make the Batter by mixing flour, cornstarch, turmeric, salt, and baking powder, then whisk in water gradually until smooth.
  3. Mix Vegetables into the batter gently until coated without overmixing.
  4. Prepare Dipping Sauce by mixing soy sauce, rice vinegar, sesame oil, sesame seeds, and chili flakes.
  5. Heat Pan with a generous amount of oil over medium heat until shimmering.
  6. Cook Pancakes by spooning batter into the pan and cooking until golden brown, about 3-4 minutes per side.
  7. Repeat Cooking with remaining batter, adding oil as necessary for crispiness.
  8. Serve warm alongside the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh vegetables and do not overcrowd the pan when cooking to keep the pancakes crispy.

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