Your session has expired.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 357kcal 17%
Fat 14g 21%
Saturated Fat 2g 10%
Carbohydrates 45g 15%
Fiber 3g 12%
Sugar 6g 12%
Protein 9g 18%
Cholesterol 36mg 12%
Sodium 1,030mg 42%

Percent Daily Values are based on a 2,000 calorie diet.

marionskitchen.com

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 10m

Cook 15m

Total 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.