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Korean Vegetable Pancakes Recipe with step by step pictures . This is made with Vegetables and Eggs. Delicious korean veg pancakes with soy dipping sauce.
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1.📖 Recipe Card
2.Korean Vegetable Pancakes Recipe
3.Korean Vegetable Pancakes step by step picture
Korean Vegetable Pancakes
Recently I have been addicted to korean cooking. Even though i don't get many of their ingredients, i try to recreate their food using the available ingredients from my place. This is one of the simplest dish which you can make. It is not only easy to make, but is so yummy and healthy as well. Great for your kids, since lots of veggies are added in this. My lil one loved it and never identified any veggies in this. The main thing in this recipe is, you have to cook it on a medium low heat till it crisp up nicely, use need to use little extra oil to get that process going..
Similar Recipes,
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One of my bestie nameeta, whatsapp' ed me a picture of korean seafood pancake which she made and it looked so good and yummy. Ever since i wanted to create it on my own. Since i am not very fond of seafood, i made this using veggies and i added an egg in it. If you are pure vegetarian you can skip the egg and make it only using veggies. You can add cabbage, zucchini in this as well. Hope you will try this out and let me know how it turns out for you.
Ingredients for Korean Vegetable Pancakes
- Carrot - 1 sliced into thin julienne
- Capsicum / Bell Peppers - 1 sliced into thin julienne
- Spring Onion - around 2 cups chopped finely
- Green Chilli - 1 chopped finely
- All Purpose Flour / Maida - ½ cup
- Water - â…“ cup
- Red Chilli Flakes - ½ tsp (optional)
- Salt to taste
- Egg - 2 (optional)
- Oil as needed for frying
For Dipping Sauce:
- Soya Sauce - 1 tbsp
- Vinegar - 2 tbsp
- Sugar - 1 tsp
- Salt a pinch
How to make Korean Vegetable Pancakes
- Mix all the ingredients for dipping sauce and set aside.
- Prepare all the veggies and set aside.
- Take flour, water, salt and chilli flakes in a bowl, add water and make it into a smooth batter. the batter shouldn't be too thick or too thin.
- Now pour the batter over the veggies and mix well.
- Beat eggs with little salt. Set aside.
- Heat generous amount of oil in a nonstick pan, spoon half of the batter in and spread it little thin.
- Cook for 4 to 5 mins till the bottom crisp up, now spoon over half of the egg mix in and cook for few more mins.
- Now flip over and cook for 4 to 5 mins till the bottom turns golden.
- Now flip over and cook for few more mins.
- Remove it to a plate and serve with dipping sauce.
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📖 Recipe Card
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Korean Vegetable Pancakes Recipe
Korean Vegetable Pancakes with step by step picture . This is made with Vegetables and Eggs
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 2 pancakes
Calories: 225kcal
Ingredients
- 1 Carrot sliced into thin julienne
- 1 Capsicum / Bell Peppers sliced into thin julienne
- 2 cupa Spring Onion chopped finely
- 1 Green Chilli chopped finely
- ½ cup All Purpose Flour / Maida
- â…“ cup Water
- ½ tsp Red Chilli Flakes optional
- Salt to taste
- 2 Egg optional
- Oil as needed for frying
- For Dipping Sauce:
- 1 tbsp Soya Sauce
- 2 tbsp Vinegar
- 1 tsp Sugar
- Salt a pinch
Instructions
Mix all the ingredients for dipping sauce and set aside.
Prepare all the veggies and set aside.
Take flour, water, salt and chilli flakes in a bowl, add water and make it into a smooth batter. the batter shouldn't be too thick or too thin.
Now pour the batter over the veggies and mix well.
Beat eggs with little salt. Set aside.
Heat generous amount of oil in a nonstick pan, spoon half of the batter in and spread it little thin.
Cook for 4 to 5 mins till the bottom crisp up, now spoon over half of the egg mix in and cook for few more mins.
Now flip over and cook for 4 to 5 mins till the bottom turns golden.
Now flip over and cook for few more mins.
Remove it to a plate and serve with dipping sauce.
Video
Nutrition
Serving: 1servings | Calories: 225kcal | Carbohydrates: 34g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 674mg | Potassium: 328mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5711IU | Vitamin C: 53mg | Calcium: 52mg | Iron: 3mg
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Korean Vegetable Pancakes step by step picture
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| I used bell peppers,carrots and lots of spring onions |
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| cut carrot like this |
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| slice it thinly like this |
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| cut into strips |
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| slice peppers like this as well |
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| I sliced up green and red peppers as well |
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| take your spring onion |
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| chop it finely |
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| for some spicyness, i used a chilli |
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| slice it thinly as well |
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| remove it to a bowl and set aside |
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| now make the batter..take flour |
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| add in some water |
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| mix well to a smooth batter |
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| add in salt |
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| mix well to a smooth batter |
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| now make the dipping sauce.. |
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| take soy sauce in a bowl |
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| add in vinegar |
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| season with salt and sugar |
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| mix well |
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| now pour the batter in the veggies |
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| mix well |
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| i added some chilli flakes..you can skip this |
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| mix well |
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| crack open 2 eggs in a bowl, season with a pinch of salt and whip it well |
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| heat generous amount of oil in a pan, spoon the batter in and spread it thinly |
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| let it cook on medium heat till the bottom crisp up.. |
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| pour half of the egg mix in (if you are vegetarian, you can skip this step) |
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| spread it and cook for few more mins |
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| now flip over and cook till the other side crisp up too |
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| press using a spatula to make sure it gets crispy evenly |
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| keep pressing |
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| if it needs drizzle some oil on top and sides |
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| flip over and cook on other side till it is crispy |
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| the pancake should be crispy on both sides..it will take around 8 to 10 mins |
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| Remove it to a plate and serve with dipping sauce |
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About Aarthi
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!
Reader Interactions
Comments
yuva rani
Instead of maida can we use normal dosa batter??
Reply
Aarthi
@yuva raniyes u can use. it will taste diff
Reply
Anonymous
Eggless version please
Reply
Aarthi
@Anonymousyou can skip the egg in this recipe and make it
Reply
shruti
can i use rice flour?
Reply
Aarthi
@shrutinever tried it..you can use wheat flour
Reply
Anonymous
Can i use mix of wheat rice and gram flour instead of all purpose?
Reply
Anonymous
Madame Arathi,
1. Can I use millet flours instead of Maida?
2. Is there a way to do this with less amount of oil - 1 tsp/ pancake/Thank You
Reply
Susan
It says to pour half of the egg mixture in. What do you do with the other half?
Reply
Aarthi
it is for another pancake.
Reply
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