Korean Vegetable Pancakes Recipe

Introduction

Korean Vegetable Pancakes are a crispy, savory treat filled with fresh zucchini, carrots, and green onions. These pancakes are quick to make and perfect for a snack or appetizer with a flavorful dipping sauce.

Ingredients

• 1 cup all purpose flour (130g)
• 2 tablespoons corn starch or potato starch
• 3/4 teaspoon salt
• 1 teaspoon garlic powder
• 1 cup cold water
• Avocado oil or any neutral oil for cooking
• 1 cup grated and squeezed zucchini (120g)
• 1 cup grated and squeezed carrots (95g)
• 1/2 cup thinly sliced green onion (15g)
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons water
• 2 teaspoons sesame oil
• 2 teaspoons maple syrup
• 1 garlic clove, minced
• 1/2 teaspoon sesame seeds
• 1 teaspoon chopped green onion

Instructions

1. Step 1: In a large bowl, combine the flour, corn starch, salt, and garlic powder. Stir until well mixed.
2. Step 2: Pour in the cold water and whisk until just combined, keeping the batter thick but pourable. Avoid overmixing.
3. Step 3: Add the grated and squeezed zucchini, grated and squeezed carrots, and thinly sliced green onion. Stir gently until the vegetables are fully coated in the batter.
4. Step 4: Heat a medium cast iron or non-stick pan over medium-high heat. Add enough oil to coat the pan surface thoroughly; the oil should shimmer when hot.
5. Step 5: Scoop some batter into the pan and spread it thinly to form a flat pancake. Cook for 4-5 minutes until the bottom is crispy and golden brown.
6. Step 6: Carefully flip the pancake and cook for another 3-4 minutes until the second side is also golden and crispy. Add oil around the edges if needed.
7. Step 7: Repeat this process with the remaining batter, adding oil as needed between batches.
8. Step 8: While pancakes cook, mix soy sauce, rice wine vinegar, water, sesame oil, maple syrup, minced garlic, sesame seeds, and chopped green onion in a small bowl to make the dipping sauce.
9. Step 9: Slice the cooked pancakes into wedges and serve immediately with the dipping sauce on the side.

Tips & Variations

• Make sure to squeeze out excess water from zucchini and carrots to avoid soggy pancakes.
• Use potato starch if you want an even crispier texture than corn starch.
• Add finely chopped kimchi or shrimp to the batter for a different flavor twist.
• Serve with a side of Korean dipping sauces for variety.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat to restore crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for these pancakes?

Yes, you can substitute or add vegetables like finely chopped cabbage, mushrooms, or bell peppers depending on your preference.

Is there a gluten-free option for this recipe?

Yes, you can replace all-purpose flour with a gluten-free flour blend and ensure the soy sauce is gluten-free to make this dish gluten-free.

Korean Vegetable Pancakes Recipe

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Korean Vegetable Pancakes are a crispy and savory delight, packed with fresh grated zucchini, carrots, and green onions, bound together in a light batter. These pancakes are pan-fried to a golden brown perfection and served with a tangy and slightly sweet dipping sauce, making for a delicious appetizer or side dish inspired by traditional Korean cuisine.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (about 8 medium pancakes) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter

• 1 cup all purpose flour (130g)
• 2 tablespoons corn starch or potato starch
• 3/4 teaspoon salt
• 1 teaspoon garlic powder
• 1 cup cold water

Vegetables

• 1 cup grated and squeezed zucchini (120g)
• 1 cup grated and squeezed carrots (95g)
• 1/2 cup thinly sliced green onion (15g)

Dipping Sauce

• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons water
• 2 teaspoons sesame oil
• 2 teaspoons maple syrup
• 1 garlic clove, minced
• 1/2 teaspoon sesame seeds
• 1 teaspoon chopped green onion

For Cooking

• Avocado oil or any neutral oil for cooking

Instructions

1. Prepare batter: In a large bowl, combine all the dry ingredients (all-purpose flour, corn starch, salt, and garlic powder) and mix well. Pour in the cold water and whisk until just combined, taking care not to overmix. The batter should be thick but still pourable.
2. Add vegetables: Fold in the grated and squeezed zucchini, grated and squeezed carrots, and thinly sliced green onion into the batter. Mix gently until all the vegetables are evenly coated.
3. Heat pan: Preheat a medium cast iron or non-stick skillet over medium-high heat. Add enough avocado or neutral oil to coat the surface thoroughly. The oil should shimmer when it’s hot and ready for cooking.
4. Cook pancakes: Scoop a portion of the vegetable batter into the hot pan. Spread it quickly and evenly into a thin, flat pancake. Let it cook undisturbed for 4-5 minutes until the underside is golden brown and crispy.
5. Flip and finish: Carefully flip the pancake and cook the other side for 3-4 minutes until it too turns golden brown and crispy. Add more oil around the edges if needed to keep the pancake crispy.
6. Cook remaining batter: Repeat the cooking process with the remaining batter, adding oil between batches as needed to prevent sticking and maintain crispiness.
7. Prepare dipping sauce: While cooking the pancakes, combine soy sauce, rice wine vinegar, water, sesame oil, maple syrup, minced garlic, sesame seeds, and chopped green onion in a small bowl. Stir until well mixed.
8. Serve: Once all pancakes are cooked, slice them into wedges and serve immediately with the dipping sauce on the side for dipping.

Notes

• Be sure to squeeze excess moisture from the zucchini and carrots to keep the batter from becoming too watery and ensure crispy pancakes.
• You can substitute potato starch if corn starch is unavailable; both act as crisping agents.
• The dipping sauce can be adjusted to taste by adding more maple syrup for sweetness or more vinegar for tanginess.
• Use a well-seasoned cast iron or quality non-stick pan for best results and easy flipping.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Korean vegetable pancakes, Korean pajeon, vegetable fritters, savory pancakes, Korean appetizer, crispy vegetable pancakes, pajeon recipe