Korean Vegetable Pancake | Video
Savory Korean pancakes loaded with your favorite vegetables and served with soy-chili dip
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Servings pancakes
Ingredients
Pancakes:
- 1 cup all purpose flour 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!
Video
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
Serving: 1g | Calories: 196kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 381mg | Fiber: 8g | Sugar: 5g