These Korean Vegetable Pancakes make a great side dish for my grilled Korean short ribs. These also make a great appetizer and even a satisfying lunch. They are kind of addictive so get ready to make them often. If I’m only making dinner for two, I’ll leave half of this mixture in the refrigerator overnight to use the next day. It holds up well and still tastes great.
One last note, I really cut back on the amount of oil I used to fry these up. Most times, you’ll see one tablespoon of oil being used per pancake. I prefer to spray my pan liberally, then just use a teaspoon to cut back on the fat and oiliness of the dish. If you need more oil, feel free to add it. Enjoy.
If you like Korean food, be sure to check out some of my other favorite recipes:
This is a simple dish to make. Start by making your dipping sauce. Mix all the ingredient together in a small bowl or measuring cup. You’ll serve this on the side as a dipping sauce with the pancakes.
Next, cut up all your veggies and add to a large bowl. (Scallions, carrots, chili and garlic.)
In a separate bowl, mix the eggs, flour and salt and mix until smooth. Then add your water and mix thoroughly. This is your pancake batter. Pour over the vegetables in the other bowl and stir to combine. Let the batter sit for about 10 minutes to thicken and combine.
Spray a large nonstick skillet with cooking spray and heat over moderate high heat until hot. Add one teaspoon of the oil and let it get very hot but not smoking. Pour in about one cup of the mixture. Gently press down with a spatula to get it even and flat. Cook until the bottom is golden brown (about two minutes).
Flip it and let cook two more minutes until golden brown. Put the pancake on a paper towel lined plate to absorb any excess oil. Cut into six wedges and serve with the dipping sauce.
These can be eaten at room temperature or warm. To keep them warm while you cook the other pancakes, place them in a 200 degree F. oven until ready to serve.
Do you enjoy Asian food? Try some of my other go-to Asian inspired appetizer recipes.
Ebi Tempura (Japanese Shrimp Tempura) with Ginger and Lime Dipping Sauce
Korean Vegetable Pancakes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
DIPPING SAUCE
- 3 Tbsp. Soy sauce low sodium
- 2 Tsp. Rice wine vinegar
- 1 Tbsp. Toasted sesame seeds
- 1 /4 Tsp. Red pepper flakes
- 1 /4 Tsp. Sesame oil
PANCAKES
- 2 Cups Flour
- 2 Large eggs beaten
- 1 Tsp. Kosher salt
- 1 Bunch scallions cut off very top (save the top dark green parts for garnish) and very bottom of scallions leaving the lighter green and white parts; halve lengthwise and cut into 2-inch lengths
- ½ Cup Shredded Carrots
- 2 Garlic cloves finely minced
- ¼ Red chili pepper seeded and finely minced
- 1 1/2 Cups Water
- 4 Tsps. Canola oil for frying
- Cooking Spray
Instructions
- Make dipping sauce: Stir together all dipping-sauce ingredients in a small bowl.
- Combine scallions, carrots, chili, and garlic in a large bowl.
- In a separate bowl, mix the eggs, flour, and salt and blend until smooth, about 30 seconds. Add water and mix thoroughly. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.) Let site about 10 minutes.
- Spray a heavy nonstick skillet with cooking spray and heat over moderate heat until hot. Add one teaspoon of the oil and let it get very hot but not smoking. Pour in about one cup (or a quarter) of the mixture. Press down with a spatula to get it even and flat. Cook until bottom is golden brown (about 2 minutes). Flip it with a spatula and cook about 2 more minutes.
- Put the pancakes on paper towel to remove excess oil. Then, cut each pancake into 6 wedges and serve with the dipping sauce on the side. These can be eaten warm or at room temperature. They are great served with my Korean Marinated Short Ribs.
