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Korean Vegetable Pancakes

Name: Korean Vegetable Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ½ cup plain (all-purpose) flour; ½ cup potato starch or cornflour (cornstarch); ½ tsp baking powder; 1 tsp sea salt; 1 egg; ¼ cup finely chopped kimchi; 1 tbsp juice from the kimchi; 2 cups finely julienned mixed vegetables (e.g. carrots, zucchini, capsicum); 5 spring onions (scallions), thinned out lengthways and cut into roughly 4cm batons; vegetable oil, for shallow frying; ¾ cup (180ml/6 fl oz) of cold water; Dipping sauce:; ¼ cup soy sauce; 1 tbsp white vinegar; 1 tsp sesame oil; ½ tsp sugar

Prep Time

10m

Cook Time

15m

Total Time

25m

This Korean Vegetable Pancakes recipe combines plain flour, potato starch, sea salt, egg, kimchi, mixed vegetables, and spring onions for a delicious dish. Served with a tangy dipping sauce made of soy sauce, white vinegar, sesame oil, and sugar, these pancakes are perfect for a flavorful and satisfying meal.

Comfort Food

Easy Weeknight Dinners