Korean Vegetable Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
1 cup all purpose flour (130g)
02 -
2 tablespoons corn starch or potato starch
03 -
3/4 teaspoon salt
04 -
1 teaspoon garlic powder
05 -
1 cup cold water
06 -
Avocado oil or any neutral oil for cooking
→ Vegetables (2 1/2 cups total)
07 -
1 cup grated and squeezed zucchini (120g)
08 -
1 cup grated and squeezed carrots (95g)
09 -
1/2 cup thinly sliced green onion (15g)
→ Dipping Sauce
10 -
2 tablespoons low sodium soy sauce
11 -
1 tablespoon rice wine vinegar
12 -
2 tablespoons water
13 -
2 teaspoons sesame oil
14 -
2 teaspoons maple syrup
15 -
1 garlic clove, minced
16 -
1/2 teaspoon sesame seeds
17 -
1 teaspoon chopped green onion
# Instructions:
01 -
In a large bowl, combine all the dry ingredients (flour, corn starch, salt, and garlic powder) and stir until well mixed. Pour in the cold water and whisk until just combined, being careful not to overmix. The batter should be thick but pourable.
02 -
Add all the prepared vegetables (grated and squeezed zucchini, grated and squeezed carrots, and thinly sliced green onion) to the batter. Stir gently until all vegetables are well coated with the batter.
03 -
Preheat a medium cast iron or non-stick pan over medium-high heat. Once the pan is hot, add enough oil to thoroughly coat the surface of the pan. The oil should shimmer when ready.
04 -
Scoop some of the vegetable batter into the hot pan (amount will depend on your pan size). The batter should sizzle immediately when it hits the pan. Working quickly, spread the batter out as thinly as possible to create a flat pancake. Cook for 4-5 minutes over medium heat until the bottom is crispy and golden brown.
05 -
Once the first side is crispy, carefully flip the pancake. Cook for another 3-4 minutes on the second side until it's also golden brown and crispy. Add more oil around the edges of the pan if needed to maintain crispiness.
06 -
Repeat the cooking process with the remaining batter, adding more oil to the pan as necessary between batches.
07 -
While the pancakes are cooking, combine all dipping sauce ingredients (soy sauce, rice wine vinegar, water, sesame oil, maple syrup, minced garlic, sesame seeds, and chopped green onion) in a small bowl and stir well.
08 -
Once all pancakes are cooked, slice them into wedges and serve immediately with the dipping sauce on the side.
# Notes:
01 -
It's important to squeeze excess moisture from the grated vegetables to ensure crispy pancakes.
02 -
Cold water helps create a crispier texture in the finished pancakes.
03 -
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
04 -
To reheat, use a toaster oven, skillet with a little oil, or air fryer to restore crispiness.