Appetizer

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.

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.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Asian
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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