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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.
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