Go Back
–+ servings
Crispy Korean Vegetable Pancakes:

Crispy Korean Vegetable Pancakes: Flavorful and Fun to Make

Delight in these Crispy Korean Vegetable Pancakes, a quick, vegan, gluten-free appetizer that brings flavor and crunch to your dinner table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free blends for a gluten-free option.
  • 1 tsp Baking Powder Essential for achieving a perfect rise and light texture.
  • 1 tbsp Corn Starch/Potato Starch Aids in crispness; arrowroot starch works well as a substitute.
  • 1 tsp Salt Enhances flavor.
  • 1/2 tsp Turmeric Powder Optional; adds a vibrant yellow color.
  • 1 cup Room Temperature Water Adjust with extra water if needed.
Vegetable Mix
  • 2 cups Vegetables of Choice Use a colorful blend like zucchini, carrots, and scallions.
For Frying
  • 1/4 cup Neutral Oil Vegetable oil is highly recommended.
For the Dipping Sauce
  • 2 tbsp Soy Sauce Provides the umami base.
  • 2 tbsp Water Thins the dipping sauce.
  • 1 tbsp Vinegar Rice vinegar offers a lighter flavor.
  • 1 tsp Sugar Balances the flavors.
  • 1 tsp Sesame Oil Introduces a warm, nutty flavor.
  • 1 tbsp Sesame Seeds For garnish.

Equipment

  • non-stick skillet

Method
 

Preparation Steps
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, corn starch, and salt until well combined.
  2. Gradually add room temperature water while stirring, until you achieve a thick yet pourable batter.
  3. Gently fold in your choice of finely chopped vegetables into the prepared batter, ensuring they are evenly coated.
  4. Preheat a non-stick skillet over medium-high heat for about 2 minutes, then add enough neutral oil to coat the bottom.
  5. Ladle a portion of the batter into the hot oil, spreading it out to form a round pancake about 1/4 inch thick.
  6. Cook undisturbed for 4-5 minutes until the edges appear dry and the bottom is golden brown.
  7. Carefully flip the pancake and cook for an additional 3-4 minutes on the other side.
  8. Transfer to a plate lined with paper towels to absorb excess oil.
  9. Continue cooking with remaining batter, adding more oil as needed.
  10. Whisk together soy sauce, water, rice vinegar, sugar, and sesame oil in a small bowl for the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Perfect for busy weeknights and can be customized with any vegetables you have on hand.

Tried this recipe?

Let us know how it was!