Description
A crispy, savory Korean pancake made with fresh vegetables and served with a tangy dipping sauce. Quick, easy, and perfect for a snack or side dish!
Ingredients
Scale
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For the Pancakes:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 cup cold water
- ½ tsp salt
- 1 carrot, julienned
- ½ zucchini, julienned
- 3–4 green onions, chopped
- ½ cup cabbage, thinly sliced
- ½ cup mushrooms, thinly sliced (optional)
- Cooking oil for frying
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For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- ½ tsp honey
- ½ tsp gochugaru (Korean chili flakes) (optional)
- ½ tsp sesame seeds
Instructions
- Make the Batter: Whisk together flour, cornstarch, salt, and cold water until smooth.
- Mix in the Vegetables: Add julienned carrot, zucchini, green onions, cabbage, and mushrooms. Stir to coat evenly.
- Heat the Pan: Add cooking oil to a non-stick pan over medium-high heat.
- Cook the Pancakes: Pour a thin layer of batter into the pan. Cook for 3-4 minutes until golden brown.
- Flip and Press: Flip the pancake carefully, press with a spatula, and cook for another 3-4 minutes.
- Prepare the Dipping Sauce: Mix all the dipping sauce ingredients in a small bowl.
- Serve and Enjoy: Slice the pancakes into bite-sized pieces and serve with dipping sauce.
Notes
- Keep the batter cold for extra crispiness.
- Add kimchi for a spicy, tangy twist.
- Use rice flour instead of all-purpose flour for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish, Snack
- Method: Pan-Frying
- Cuisine: Korean