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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

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

½ cup plain (all-purpose) flour

½ cup potato starch or cornflour (cornstarch)

½ tsp baking powder

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

1 tbsp white vinegar

Preheat oven to 150C/300F.

For the dipping sauce, combine the ingredients in a bowl and set aside until ready to serve.

For the pancakes, combine the flour, potato starch, baking powder and salt in a large bowl. Mix until well combined. Add the egg and ¾ cup (180ml/6 fl oz) of cold water. Whisk until well combined. Then fold through the kimchi, kimchi juice, vegetables and two-thirds of the spring onion.

Heat enough oil to just cover the base of a shallow frying pan over medium-high heat. Scoop ¼ cupfuls of the batter mixture into the pan. Spread out a little with the back of a spoon. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. You’ll need to do this in batches, so transfer cooked pancakes to a baking tray, season with a little more salt and keep warm in the oven while you cook the rest.

Sprinkle with remaining spring onion. Serve with dipping sauce.

Korean Vegetable Pancakes

Ingredients

Dipping Sauce

Steps

Nutrition Facts

Korean Vegetable Pancakes

Ingredients

Dipping Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts