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–+ servings
Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes You'll Love to Snack On

Enjoy these Korean Vegetable Pancakes, a delicious and nutritious snack packed with vibrant veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Flour use gluten-free flour for a gluten-free option
  • 1/4 cup Cornstarch enhances crispiness
  • 1 cup Water adjust for desired consistency
  • 1/2 teaspoon Turmeric adds color and warmth
  • 1 teaspoon Salt elevates flavor
  • 1 teaspoon Baking Powder contributes lift
For the Vegetables
  • 4 stalks Green Onions can be substituted with chives
  • 1 medium Red Onion adds sweetness
  • 1 medium Carrot grated; use zucchini for a variation
  • 1 medium Red Pepper or any bell pepper
  • 1 cup Cabbage shredded; bok choy works as substitution
  • 1 small Hot Pepper omit for milder pancakes
For Frying & Dipping Sauce
  • 2 tablespoons Oil for Frying neutral oils like vegetable or canola recommended
  • 3 tablespoons Soy Sauce for dipping sauce
  • 1 tablespoon Rice Vinegar balances flavors
  • 1 tablespoon Toasted Sesame Seeds for dipping sauce
  • 1/2 teaspoon Chili Flakes adjust to your taste
  • 1 teaspoon Sesame Oil for finishing touch in dipping sauce

Equipment

  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. Prepare Vegetables: Wash and slice vegetables; set aside.
  2. Make Batter: Whisk together flour, cornstarch, turmeric, salt, baking powder, and water to form a smooth batter.
  3. Mix Vegetables: Fold the sliced vegetables into the batter until evenly coated.
  4. Prepare Dipping Sauce: Combine soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and chili flakes.
  5. Heat Pan: Heat oil in skillet over medium heat until shimmering.
  6. Cook Pancakes: Spoon batter into the skillet, cook until golden brown on both sides.
  7. Repeat Cooking: Cook remaining batter in batches.
  8. Serve: Transfer pancakes to a platter and serve warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Use fresh, crunchy vegetables for the best flavor and texture. Leftovers can be refrigerated for up to 2 days.

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