Korean Vegetable Pancake | How to make Korean Vegetable Pancake

By Rita Arora  |  19th Nov 2016  |  
4 from 2 reviews Rate It!
  • Korean Vegetable Pancake, How to make Korean Vegetable Pancake
Korean Vegetable Pancakeby Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

17

2

About Korean Vegetable Pancake Recipe

A super-easy meal with greens as an appetiser.

Korean Vegetable Pancake is delicious and authentic dish. Korean Vegetable Pancake by Rita Arora is a great option when you want something interesting to eat at home. Restaurant style Korean Vegetable Pancake is liked by most people . The preparation time of this recipe is 15 minutes and it takes 25 minutes to cook it properly. Korean Vegetable Pancake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Korean Vegetable Pancake. Korean Vegetable Pancake is an amazing dish which is perfectly appropriate for any occasion. Korean Vegetable Pancake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Korean Vegetable Pancake at your home.

Korean Vegetable Pancake

Ingredients to make Korean Vegetable Pancake

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

How to make Korean Vegetable Pancake

  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.

My Tip:

You can also omit the cabbage and carrot and replace with prawns, squid and clams for a seafood version.

Reviews for Korean Vegetable Pancake (2)

Harpreet Chhabra2 years ago

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Andrea Srivastava2 years ago

wow! something new to try once again :)
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