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.
WHY YOU WILL LOVE THIS RECIPE
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.
HOW TO MAKE THIS VEGETABLE PANCAKE
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
Korean-style Vegetable Pancakes
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. 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!
English 
Dansk
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!
Yes, I also like mushroom in the pancakes too. Happy you like the result.
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 didn’t burn, and they didn’t fall apart either! I did have a problem with the batter, I don’t know if it’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 didn’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.
Would you please let me know if the cornstarch measurement
is correct?
Thank you!
Yes, the measurement is correct. The batter is not thick or light. The texture is kind of in between.
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 didn’t use a dipping sauce and I really don’t think they need it.
Thanks again!