Korean vegetable pancake. Switch your regular pancake with savory pancake loaded with veggies. Flavorful and packed with nutrition, these pancakes are a cinch to make. Finish with a scattering of sesame seeds for added crunch. The delicious soy dip is a clever flavor pairing with the pancake.
Sweet and delicious pancakes are one of my go-to brunch ideas for a fabulous weekend. They are fairly simple to make and are always a hit on the breakfast table. But how about a savory version of these sweet breakfast treats that relies on humble pantry ingredients and vibrant veggies?
Say hello to a super nutritious recipe to kick start your weekend, or any day of the week – Korean vegetable pancake. Plenty of shredded veggies tossed in a flour batter and cooked like pancakes. And the delicious soy dip is a must. Sounds delicious?
How To Make Korean Vegetable Pancake
Start with cutting the veggies for the pancake. When it comes to the options, sky is the limit. I have opted for sweet potatoes, capsicums (bell peppers), scallions (spring onions). Spring onions are a must in this recipe, feel free to play around with the rest of the options. Again, make sure you cut them very thin, so they will turn crisp tender when cooked.
Now, the batter for this Korean vegetable pancake. A simple combo of all purpose (plain) flour and corn flour (corn starch). The corn flour is the secret to the crispness of the pancakes. Whip them together to create very smooth batter.
Add vegetables to the batter and toss to coat. And don’t forget the seasoning. You’ll only need a light coating of the batter in this recipe which will give a very crispy texture to the pancake.
Next up, cook the pancakes. You have two options here – big crispy pancakes or small cute pancakes. Lightly oil a small frying pan and add a small amount of veg batter. Spread this as much as possible to create a very thin even layer. I have also added a generous sprinkle of sesame seeds for that extra crunch factor.
Dip the pancakes in soy-vinegar sauce and enjoy!
More Korean Recipes:
More Savory Pancake Recipes:
- Besan Chilla | Besan Cheela | Chickpea Pancakes
- Uthappam | South Indian Savory Pancakes
- Appam | Rice and Coconut Pancakes
Yield: 10 pancakes
Korean Vegetable Pancake | Video
Savory Korean pancakes loaded with your favorite vegetables and served with soy-chili dip
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
Pancakes:
- 1 cup all purpose (plain) flour
- ¼ cup corn flour (cornstarch)
- Water
- 4 cups shredded vegetables (spring onions or scallions, sweet potato, carrots, cabbage)
- Salt to taste
- Oil, to cook pancakes
- Sesame seeds, to sprinkle (optional)
Dipping sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Korean red chili flakes (gochugaru)
- ½ teaspoon white sugar
Instructions
Make pancakes:
- Combine together all purpose (plain) flour and corn flour (cornstarch) in a bowl. Season with salt. Add water to make smooth lump-free batter.
- Add vegetables. Toss to coat. Set aside.
- Heat 1 tablespoon oil in a frying pan over medium heat.
- Add ¼ cup batter and spread it as thin as possible.
- Sprinkle some sesame seeds if you like.
- When one side is cooked and browned, flip over to cook the other side. Drain on an absorbent tea towel. Repeat with the remaining batter.
Make dipping sauce:
- Combine together soy sauce, vinegar, Korean red chili flakes and sugar in a small bowl.
- Dip pancakes in dipping sauce and enjoy!
Notes
- Spring onions (scallions) are a must in this recipe, however, you can customize the other vegetables
- Rice vinegar in the dipping sauce can be substituted with regular white vinegar if you like
- The vegetables need to be “lightly” coated in batter for crispy pancakes
- To make this gluten free, substitute all purpose (plain) flour and cornstarch (corn flour) with gluten free flour and gluten free corn flour respectively
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 196Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 5mgSodium 381mgCarbohydrates 28gFiber 8gSugar 5gProtein 6g
The nutritional data is for information purposes only
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What starch is the best substitute for the corn starch? I am allergic to corn.
Rice flour is a great substitute for corn starch. 🙂