Korean Vegetable Pancakes

I saw these on a TikTok but without any quantities. A little Google search later, I’ve got an awesome recipe. This amount makes 3 pancakes the size of my large stainless steel saute pan – which is enough for 4-6 servings, depending on what else you’re eating it with.

Dry Ingredients:
1-1/2c flour
2t baking powder
4T corn starch
1-1/2t salt

3-1/2c mixed sliced vegetables like (the skinnier your vegetables, the thinner your pancakes will be):
zucchini or yellow squash
mild peppers like bell, poblano, etc
spicy peppers like jalapeƱo or serrano
green onions
regular onions – do include them in addition to the green onions

Mix the dry ingredients together and stir in 1-1/2c room temperature water. The batter should be about the consistency of … pancake batter! LOL

Stir in the vegetables. You want a hefty batter to vegetable ratio – we’re making pancakes here, not battered vegetables.

Heat a stainless steel pan over medium high heat (not too not, or your vegetables will burn before the pancakes cook) and coat the bottom pretty liberally with a neutral oil like canola or sunflower. Make sure it gets all over.

Pour 1/3 of the batter into the pan and make it as thin as possible. Cook with the lid on or off until the batter starts to dry out and gets nice and brown on the bottom. Flip as best you can to get the other side nice and brown and crispy.

Most of the recipes call for serving with a nuoc cham dipping sauce, but I think they’re yummy all on their own!

Leave a Comment