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Crispy Korean vegetable pancake topped with fresh herbs and served on a plate

Crispy Korean Vegetable Pancake

A simple and delicious Korean dish made with crisp vegetables, perfect as a snack, side dish, or light meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup flour All-purpose flour works best.
  • 1/2 cup water Adjust for consistency.
  • 1/2 teaspoon salt Adjust to taste.
Vegetables
  • 1 cup mixed vegetables (e.g., zucchini, carrots, green onions) Chop vegetables into small pieces.
For Frying
  • vegetable oil For frying the pancakes.
Serving
  • soy sauce or dipping sauce For serving.

Method
 

Preparation
  1. In a mixing bowl, combine flour, water, and salt to form a batter.
  2. Add the mixed vegetables to the batter and stir until well combined.
Cooking
  1. Heat vegetable oil in a frying pan over medium heat.
  2. Pour half of the batter into the pan and spread it into an even circle.
  3. Cook for 3-4 minutes on each side, or until golden and crispy.
  4. Repeat with the remaining batter.
Serving
  1. Serve hot with soy sauce or your favorite dipping sauce.

Notes

For extra crunch, consider adding a bit of cornmeal to the batter. Allow resting time for the batter to improve texture.