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Vegetable pancakes – Korean style

“It takes a village to raise a child” – whoever said that is a ‘genius’ for lack of a better words. We have been blessed with many friends who are always ready to help with kids activities. A BIG THANK YOU to all of you…. You know 🙏😊 

My younger son recently came home from a playdate with a Korean pancake. It smelled delicious and I wanted to make it at home. I have heard of scallion pancakes and especially the trader Joe’s ones which are very famous – but I personally find it very greasy .. SORRY! This particular one from his Korean friend was loaded with veggies. So I started chatting up with the mother and got my hands on some amazing Korean recipes. What I really liked about these pancakes is they are loaded with veggies and the batter merely holds the veggies together. Almost like a fritter. By pan-frying them on a cast iron pan, I used very little oil and they were super crisp and delicious. This dish can be served for an appetizer or even as a main course since it is packed with veggies. We can also add sautéed tofu bits for the protein. I kept mine simple with just veggies. 

Step 1 – Veggie mixture. I started off with 3 bags of readymade produce – julienne carrots, broccoli slaw and frozen shredded potatoes. Thaw the potatoes completely and pat them dry. Mix all three veggies and add any spice of choice. I added habanero (as always!), onions and garlic.  For the flavor profile I added plenty of chopped dill. Any herb of choice will work well to add an additional depth of flavor. 

Step 2 – For the batter, I mixed rice flour, corn flour, oat flour and tapioca flour for binding. This kept the batter gluten-free. I also added 2 heaping tablespoons of Nutritional yeast to give a boost of protein. It also adds a deep flavor profile. Add baking soda to give it some fluffiness and crispness. Mix the flours with some water to make it into a thick batter. 

Note – Other flour options can be whole wheat flour, spelt flour or multi-grain flour 

Step 3– Heat up a cast iron pan and wipe with a little bit of oil. Take 4 tablespoons of veggie mixture in a mixing dish, add 2 tablespoons of batter and mix to incorporate. Pour ladlefuls on the hot pan and pan down. You can make them into a large pancake or several small ones. I found making small ones much easier to handle. Drizzle some oil, turn over when edges start browning. Pan-fry both sides to a crisp texture. 

This recipe is very easy and versatile. Use any veggies of choice, just keep in mind moisture rich veggies like zucchini, squash have to be shredded and patted-dry so that the pancake does not become soggy. 

Enjoy it with a simple dipping sauce made with a mixture of sriracha, rice vinegar, soy sauce and sesame seed.

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Vegetable Pancakes – Korean style

Korean pancakes are almost like fritters. Plenty of shredded veggies held together with simple batter. Use any veggies of choice. Batter can be gluten-free. Add herbs and spices and you have an easy meal at hand which can be put together very quickly with readymade julienne veggies.
Course Appetizer
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 pancakes

Equipment

  • Cast Iron pan

Ingredients

Dipping sauce –

  • 2 tbsps Sriracha sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Soy sauce
  • 1 tsp Sesame seeds

Veggie mixture –

  • 2 cups Julienne Carrots
  • 2 cups Broccoli slaw shredded broccoli stalks
  • 2 cups Potato shredded if using frozen thawed and towel dried
  • 1 Onion sliced
  • 3 pods Garlic sliced
  • 1 Habanero sliced
  • Salt

Batter mixture –

  • 1/2 cup Brown rice flour
  • 1/2 cup Corn flour
  • 1/2 cup Oat flour gluten-free
  • 2 tbsps Nutritional yeast
  • 1 tsp Baking soda
  • Salt
  • Oil to pan-fry

Instructions

  • Bowl 1 – Mix all the ingredients for dipping sauce in a bowl and set aside
  • Bowl 2 – Mix all the ingredients under veggie mixture and set aside
  • Bowl 3 – Mix the batter ingredients with tablespoons of water until a pouring but thick batter is prepared 
  • Put a cast iron pan on heat and spread a teaspoon of oil
  • Bowl 4 – Add 4 tablespoons of the veggie mix and add 2 tablespoons of the batter, mix to combine, pour into 1 large pancake on to prepared cast iron pan 
  • Drizzle some oil
  • Turn over and fry both sides until pancake is nice and crispy
  • Serve with dipping sauce 
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