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–+ servings
Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes for a Flavorful Snack

Crispy Korean Vegetable Pancakes are a delightful vegetarian snack bursting with vibrant flavors and a satisfying crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup flour can substitute with gluten-free flour
  • 2 tablespoons cornstarch no direct substitute recommended
  • 1 cup water adjust for desired thickness
  • 1 teaspoon turmeric optional
  • ½ teaspoon salt adjust to taste
  • 1 teaspoon baking powder baking soda can substitute
For the Vegetables
  • 3 stalks green onions can substitute with shallots or leeks
  • 1 medium red onion or sweet onion
  • 1 medium carrot can swap with zucchini or bell pepper
  • 1 medium red pepper any bell pepper works as substitute
  • 1 cup cabbage napa or savoy can be alternatives
  • 1 small hot pepper adjust heat to preference
For Frying
  • as needed tablespoons oil for frying can use canola or vegetable oil
For the Dipping Sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • to taste toasted sesame seeds
  • to taste chili flakes

Equipment

  • Skillet
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Wash and slice the green onions, red onion, carrot, red pepper, cabbage, and hot pepper into thin strips.
  2. Make the Batter: In a bowl, whisk together flour, cornstarch, turmeric, and salt. Gradually add water until smooth.
  3. Mix Vegetables: Fold the prepared vegetables into the batter until evenly coated.
  4. Prepare the Dipping Sauce: Combine soy sauce, sesame oil, rice vinegar, sesame seeds, and chili flakes in a small bowl.
  5. Heat Pan: Add oil to a skillet over medium heat and let it heat up until shimmering.
  6. Cook Pancakes: Spoon batter into the skillet, cooking for 3-4 minutes on one side, flip and cook for another 2-3 minutes.
  7. Repeat: Continue with remaining batter, adding oil as necessary, and cook until crispy.
  8. Serve: Transfer pancakes to a plate lined with paper towels and serve warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gSodium: 300mgPotassium: 180mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

For the best results, ensure a thin batter and use fresh vegetables.

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