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Korean Vegetable Pancake

Nov-19-2016
Rita Arora
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Korean Vegetable Pancake RECIPE

A super-easy meal with greens as an appetiser.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Pan fry
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. 1 cup refined flour (or if you have an Asian supermarket handy, substitute Korean pancake mix for the flour to make a lighter pancake)
  2. 1 cup water
  3. 1 egg
  4. 1 spring onions
  5. 1/4 cup finely shredded cabbage
  6. one grated carrot or julienne
  7. 1/2 capsicum cut into julienne
  8. 3 tablespoon zucchini julienne
  9. vegetable oil
  10. salt and pepper to taste
  11. chopped red chilly
  12. dipping sauce:
  13. 1/4 cup soy sauce
  14. 1/2 tablespoon vinegar
  15. 1 spring onion, finely chopped
  16. 1 clove garlic, crushed
  17. 1/2 teaspoon red hot chili pepper flakes (optional)
  18. 1/2 teaspoon castor sugar
  19. 1 teaspoon sesame oil

Instructions

  1. In a large bowl, whisk flour, water and egg until smooth. (Aim for the consistency of a thin pancake batter - add more water or flour if necessary).
  2. Stir in the carrot, half the spring onions, zucchini, capsicum and cabbage and season with salt and pepper.
  3. Leave to sit for about 10 minutes. Sprinkle some of the reserved spring onions into a lightly oiled medium-hot pan, then pour about ¾cup batter into a medium-hot pan, sprinkle over some of the reserved cabbage and let cook for around 6-7 minutes until the bottom has browned.
  4. Flip to the other side and cook for another 5-7 minutes. Repeat with the remainder of batter/spring onions/cabbage.
  5. Mix all dipping sauce ingredients together and serve the pancakes warm and sliced in pieces.

Reviews (2)  

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Harpreet Chhabra
Nov-23-2016
Harpreet Chhabra   Nov-23-2016

Andrea Srivastava
Nov-23-2016
Andrea Srivastava   Nov-23-2016

wow! something new to try once again :)

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