Description
Enjoy the delightful flavors of Korea with this Crispy Korean Vegetable Pancake recipe. Made with a variety of fresh vegetables and served with a savory dipping sauce, these pancakes are perfect as a tasty appetizer or snack.
Ingredients
Scale
Main Pancake:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup cold water
- 1 egg
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup shredded carrots
- 1 cup shredded zucchini (squeezed dry)
- 1/2 cup chopped scallions
- 1/4 cup thinly sliced red bell pepper
- 2 tbsp vegetable oil for frying
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp finely chopped scallions
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp sesame seeds
Instructions
- Prepare the Pancake Batter: In a large bowl, whisk together flour, cornstarch, water, egg, salt, garlic powder, and black pepper. Add carrots, zucchini, scallions, and red bell pepper; mix well.
- Cook the Pancakes: Heat oil in a skillet, pour in batter, and cook until golden and crispy on both sides.
- Make the Dipping Sauce: Mix soy sauce, rice vinegar, sesame oil, sugar, scallions, red pepper flakes, and sesame seeds in a bowl.
- Serve: Slice pancakes, serve hot, and enjoy with the dipping sauce.
Notes
- For extra crispiness, cook over medium heat and avoid flipping too early.
- You can add thinly sliced mushrooms, onions, or kimchi for variety.
- Best served fresh but can be reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 pancake with sauce
- Calories: 210
- Sugar: 3g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
