Description
These crispy Korean Vegetable Pancakes deliver golden-brown crunch and tender, savory vegetables in every bite; a simple, pantry-friendly recipe ready in about 30 minutes.
Ingredients
Scale
- 200 g flour
- 3 tbsp cornstarch
- 250 ml water
- 1 tsp turmeric
- 1/2 tsp salt
- 1/3 tsp baking powder
- 10 green onions, cut short
- 1 red onion, sliced
- 1 carrot, cut into thin strips
- 1 red pepper, cut into thin strips
- 1/2 small cabbage, cut into thin strips
- 1 hot pepper, finely chopped
- as needed oil for frying
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
- 1/2 tsp chili flakes
- 1 tsp sesame oil
Instructions
- Whisk together the dry ingredients in a large mixing bowl, combining flour, cornstarch, turmeric, salt, and baking powder until evenly distributed and any lumps are broken up.
- Gradually add the water while whisking constantly to create a smooth, lump-free batter with the consistency of heavy cream; let the batter rest for 10 minutes while you prepare the vegetables.
- Fold in all the prepared vegetables gently but thoroughly, ensuring each piece is coated with batter and the mixture is packed with vegetables held together by just enough batter.
- Heat 2-3 tablespoons of oil in a large non-stick skillet or well-seasoned cast iron pan over medium-high heat until it shimmers; test with a small drop of batter to ensure it sizzles immediately.
- Scoop 1/4 cup portions of the vegetable mixture into the hot oil, spreading each pancake into a 4-5 inch circle with the back of your spoon; cook 2-3 pancakes at a time without overcrowding.
- Cook for 3-4 minutes until the bottom turns deep golden brown and crispy around the edges, flip carefully and cook another 2-3 minutes until both sides are golden and the vegetables are tender.
- Transfer finished pancakes to a paper towel-lined plate and repeat with remaining batter, adding more oil between batches as needed; the pancakes stay crispy for several minutes, making them great for serving a crowd.
- Whisk together all dipping sauce ingredients in a small bowl and serve immediately alongside the warm pancakes; sprinkle extra sesame seeds on top if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Korean Vegetable Pancakes, savory pancakes, vegetable pancakes recipe