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Korean Vegetable Pancakes

Korean Vegetable Pancakes Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • ½ tsp gochugaru
  • 1 tsp toasted sesame seeds
  • 1 cup (140 g) all-purpose flour
  • ½ tsp kosher salt
  • 1 large egg
  • ¾ cup plus 2 tbsp (210 ml) cold water
  • 4 cups (320 g) assorted julienned vegetables (carrot, zucchini, onion, green onion)
  • ¼ cup neutral oil (for frying)

Method
 

  1. Stir dipping sauce ingredients together in a small bowl; let sit at least 5 minutes.
  2. Whisk flour, salt, egg, and cold water until smooth; fold in vegetables and rest batter 10 minutes.
  3. Heat 2 tbsp oil in a large skillet over medium-high heat; spread half the batter into an even 9-inch circle and fry 3-4 minutes per side until deeply golden and crisp. Repeat with remaining batter and oil.
  4. Slice into wedges, sprinkle with sesame seeds if desired, and serve hot with the dipping sauce.

Notes

The 10-minute batter rest is not included in the active prep time but makes a real difference for crispness. The dipping sauce keeps in the fridge for up to a week, so you can mix it ahead.