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Korean Vegetable Pancakes Recipe

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★★★★★

4.5 from 638 reviews

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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/korean-vegetable-pancakes-recipe/