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–+ servings
Korean Pancakes

Crispy Korean Pancakes: Savory Flavor in Every Bite

Enjoy these delightful Korean Pancakes, loaded with veggies and a crispy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Substitute with a gluten-free flour blend for gluten-free option.
  • 1 cup water No substitutions necessary.
  • 1 large egg Replace with a flax egg for a vegan version.
For the Vegetables
  • 1 cup green onions (scallions), chopped No substitutions necessary.
  • 1 cup carrot, julienned Can substitute with zucchini or another crunchy vegetable.
  • 1 cup zucchini, julienned Other vegetables like bell peppers can also work well.
Seasoning & Oil
  • 1 tsp salt Adjust the quantity to taste.
  • 1 tsp black pepper Feel free to adjust based on preference.
  • as needed tablespoons vegetable oil (for frying) Use any neutral oil like canola or grapeseed.

Equipment

  • Non-stick frying pan
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 1 cup of all-purpose flour with 1 cup of water and 1 large egg. Whisk until smooth.
  2. Fold in 1 cup of chopped green onions, 1 cup of julienned carrots, and 1 cup of julienned zucchini into the batter.
  3. Place a non-stick frying pan over medium heat and add a thin layer of vegetable oil. Heat for about 2 minutes.
  4. Once the oil is hot, spoon a generous portion of the batter into the pan, spreading it out to about ¼ inch thick.
  5. Fry for about 3-4 minutes until golden brown and crispy, then flip and cook the other side for another 3-4 minutes.
  6. Transfer pancakes to a plate lined with paper towels to drain excess oil. Repeat with remaining batter.
  7. Serve hot alongside soy-based dipping sauce or garnished with fresh herbs.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

You can customize vegetables based on your preference. Keep warm in a low oven while cooking more pancakes.

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