Korean-style Vegetable Pancakes

Korean-style Vegetable Pancakes
Show some Love:
These Korean-style Vegetable Pancakes are super satisfying, healthy, and delicious. They are simple and easy to make and perfect for any meal of the day!
korean vegetable pancakes

You will love these Korean-style Vegetable Pancakes as breakfast, appetizer, dinner, snacks, or any meal of the day. They are perfect comfort food. Your can also prepare them in lunchboxes for kids at school or pack them on picnics for a beauitful day out with your family or friends!

Korean-style Vegetable Panckaes are filled with tasty and healthy vegetables with a crispy crust. You can always add your favorite choices of veggies. The recipe is also quick and easy to make. And these golden-gorgeous pancakes taste wonderfully delicious with the homemade dipping sauce.

korean vegetable pancakes

WHY YOU WILL LOVE THIS RECIPE

Simply deliciousย โ€“ Canโ€™t be any obvious than this! The Vegetable Pancakes are simply so delicious.
Good amount of nutritionย โ€“ Green onions provide antioxidants. With mixed Vegetables, it has good amount of fibre and nutrition.
Easy and quick to makeย โ€“ The recipe is simple, easy, and quick to make.
Kids-friendlyย โ€“ Make this for your kids. They will love this. Healthy and delicious at the same time.
Snack anytime as you wantย โ€“ You can eat this any time of the day. Enjoy as much as you can.
Korean vegetable pancakes with dipping sauce

VEGETABLES

I used 5 different kinds of vegetables in this recipe. They are Carrots, Red Bell Pepper, Onions, Green Onions, and Zucchini. I also use Jalapenos for some extra spiciness. You are welcome to add Leek, Kimchi, or Mushroom. For this recipe, you can use up to 2 1/2 to 3 cups of vegetables.

vegetarian pancakes - korean style

HOW TO MAKE THIS VEGETABLE PANCAKE

1. Prepare the dipping sauce – In a small bowl, combine Light Soy Sauce, Rice Vinegar, Sesame Oil, Toasted Sesame Seeds, and Sugar. Set aside.
2. Prepare the pancake batter – In a large mixing bowl, mix All-purpose Flour, Cornstarch, Baking Powder, and Sea Salt. Add in the Egg, then gradully add in the cold Water and mix well until you get a smooth batter.
3. Add the Vegetables – Add in the mixed Vegetables (Zucchini, Carrots , Onions, Red Bell Pepper), Green Onions, Jalapenos, and Chili Flakes. Mix to combine well.
4. Fry the Pancakes – In a non-stick frying pan, add some Vegetable Oil, on medium-high heat. Scoop 1/4 cupfuls of the batter mixture into the pan. Spread out a little bit. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through.ย Fry them in batches.
5. Repeat the process – Drain on paper towel. Repeat the same procedure with the rest of the batter and finish making a few more pancakes.
6. Ready to serve – Transfer to serving plate and serve warm with the pre-made Dipping Sauce.
korean vegetable pancakes

Haini’s Tips

โ€ข If you do not like spicy, you can skip the step of adding Jalapenos or reduce the amount of Chili Flakes.
โ€ข Always remember not to flip the pancakes too early. You should wait until the shape has set and cook until a bit golden for a nice color.

the best korean vegetable pancake recipe

I hope you will give this Korean-style Vegetable Pancakes recipe a try! They are great for daily meal and a delight for a weeknight dinner.

MORE PANCAKE RECIPES:

If you want to add Shrimp as an addtion to your pancakes, you are welcome to check out my Korean Shrimp Pancakes for a different take on.

Easy Flaky Chinese Scallion Pancakes

Donโ€™t forget to stay connected!

Remember to subscribe to my newsletter for the newest and free recipes directly delivered to your inbox. You can connect with me on YouTubeInstagramFacebook, and Pinterest. I would love to hear from you. ๐Ÿ™‚ Love, Haini

korean vegetable pancakes

Korean-style Vegetable Pancakes

Haini
These Korean-style Vegetable Pancakes are super satisfying, healthy, and delicious. They are simple and easy to make and perfect for any meal of the day!
4.50 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast, Snack
Cuisine Asian, Korean
Servings 4 people

Ingredients
  

The Batter

  • 1/2 cup All-purpose Flour
  • 1/2 cup Cornstarch
  • 1/2 tsp Baking Powder
  • 1 tsp Sea Salt
  • 1 large Egg
  • 1/2 cup /120 ml cold Water

2 1/2 cups to 3 cups Vegetables

  • 1/2 cup Zucchini, thinly sliced
  • 1 cup Carrot, julienned
  • 1 cup Onions, sliced
  • 1/2 cup Red Bell Pepper
  • 4 Green Onions, sliced in half lengthways, cut into 5 cm long
  • A few Jalapenos (optional)
  • 1 tsp Chili Flakes

Dipping Sauce

  • 2 tbsp Light Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp Toasted Sesame Seeds
  • 1/2 tsp Sugar

Instructions
 

  • Prepare the dipping sauce. In a small bowl, combine Light Soy Sauce, Rice Vinegar, Sesame Oil, Toasted Sesame Seeds, and Sugar. Set aside.
  • Prepare the pancake batter. In a large mixing bowl, mix All-purpose Flour, Cornstarch, Baking Powder, and Sea Salt. Add in the Egg, then gradully add in the cold Water and mix well until you get a smooth batter.
  • Add in the mixed Vegetables (Zucchini, Carrots , Onions, Red Bell Pepper), Green Onions, Jalapenos, and Chili Flakes. Mix to combine well.
  • In a non-stick frying pan, add some Vegetable Oil, on medium-high heat. Scoop 1/4 cupfuls of the batter mixture into the pan. Spread out a little bit. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through.ย Fry them in batches.
  • Drain on paper towel. Repeat the same procedure with the rest of the batter and finish making a few more pancakes.
  • Transfer to serving plate and serve warm with the pre-made Dipping Sauce. Enjoy!

Video

Notes

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7 thoughts on “Korean-style Vegetable Pancakes”

  • 5 stars
    I gave this recipe a try yesterday. OMG. Totally love it. I have tried many Korean pancake recipes. This is absolutely one of my favourites. I also used mushroom in my pancakes. It turned out great!

  • 4 stars
    This is an excellent recipe. I love all the vegetables you put in it, especially the green onions. I love that I could brown the pancakes nicely and they didnโ€™t burn, and they didnโ€™t fall apart either! I did have a problem with the batter, I donโ€™t know if itโ€™s something I did, but it had an uncooked texture, although I know the pancakes were cooked perfectly.
    Also, I will try a different dip next time. I didnโ€™t care for this one.
    The video was great.
    Thank you!

    • Hello Kristine, thanks so much for your comment. Happy that you liked the recipe and gave it a try. For the batter, did you use Cold Water as I wrote in the recipe? For the dipping sauce, it is optional and you can eat the pancakes with or without the dipping sauce.

  • 5 stars
    I should not write a review until a day or two later. I really taste food so much better a day or two later!
    Second day I had the leftovers for lunch and oh my! They are so flavorful!! I didnโ€™t use a dipping sauce and I really donโ€™t think they need it.
    Thanks again!

4.50 from 4 votes

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