Korean Vegetable Pancakes

25 min

Makes 4 pancakes (6 inches)

Crispy pan-fried vegetable pancakes with a savory soy-vinegar dipping sauce.

Adjust▾

🌐Translate

⋯

prepPreheat a medium cast iron or non-stick pan over medium-high heat
130 g all-purpose flour	Whisk dry ingredients & water until thick	Fold in vegetables until coated	Cook pancake 4–5 min until golden, flip	Cook 3–4 min until crispy, repeat batches	Slice pancakes, serve with sipping sauce
2 tablespoons corn starch or potato starch
3/4 teaspoon salt
1 teaspoon garlic powder
1 cup cold water
1 cup grated and squeezed zucchini (120 g)
1 cup grated and squeezed carrots (95 g)
1/2 cup thinly sliced green onion (15 g)
2 tablespoons low-sodium soy sauce	Whisk soy sauce, vinegar, water, sesame oil, maple syrup & garlic	Stir sesame seeds & green onion into sauce
1 tablespoon rice wine vinegar
2 tablespoons water
2 teaspoons sesame oil
2 teaspoons maple syrup
1 garlic clove, minced
1/2 teaspoon sesame seeds
1 teaspoon chopped green onion

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.