Korean Vegetable Pancakes Recipe

Name: Korean Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups unbleached white flour; 1 1/2 cups glutinous rice flour (see Notes) (or more white flour); 1 teaspoon salt; 3 eggs; 1 3/4 cups water; 1 bunch scallions (about 6), halved lengthwise, then cut into 3-inch lengths; 4 medium carrots, cut into thin 3-inch sticks; 1 red bell pepper, seeded and cut into thin julienne strips; 1 tablespoon hulled white sesame seeds; 2 teaspoons dark sesame oil; 6 tablespoons soy sauce; 2 tablespoons water; 3 tablespoons rice vinegar; 1 teaspoon sugar; 1 teaspoon minced fresh ginger; 1 garlic clove minced; 4 to 6 tablespoons canola or corn oil

Servings: persons

1 1/3 cups unbleached white flour
1 1/2 cups glutinous rice flour (see Notes) (or more white flour)
1 teaspoon salt
3 eggs
1 3/4 cups water
1 bunch scallions (about 6), halved lengthwise, then cut into 3-inch lengths
4 medium carrots, cut into thin 3-inch sticks
1 red bell pepper, seeded and cut into thin julienne strips
1 tablespoon hulled white sesame seeds
2 teaspoons dark sesame oil
6 tablespoons soy sauce
2 tablespoons water
3 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon minced fresh ginger
1 garlic clove minced
4 to 6 tablespoons canola or corn oil

1
.
2
In a large bowl, mix the white flour, rice flour, and salt together.
3
In a smaller bowl, whisk together the eggs and the water.
4
Make a well in the flour mixture, and, slowly, stirring with a whisk, add the liquids to the flour.
5
Continue to whisk until the mixture is smooth.
6
The consistency should be thinner than regular pancake batter but thicker than heavy cream.
7
Combine the cut scallions, carrots, and peppers in a bowl.
8
Set the bowl aside.
9
Place a heavy skillet over medium heat.
10
Add the sesame seeds.
11
Let them sit until they just start to brown, then begin shaking the pan now and then until they are uniformly toasted.
12
Combine all of the dipping sauce ingredients in a bowl, and stir.
13
Set the bowl aside.
14
Over medium heat, heat a griddle or a heavy skillet at least 12 inches in diameter.
15
Pour on 1 tablespoon of the oil, then scatter a handful of the vegetables into the oil, over a roughly 8-inch circular area.
16
Immediately ladle about 2/3 cup of the batter over the vegetables, to form a large pancake.
17
Let the pancake cook for 3 to 4 minutes, until it is browned on the bottom side, then flip the pancake (I use two spatulas for this), and cook it for 2 minutes on the other side.
18
Transfer the pancake to a plate.
19
Continue to make the 5 remaining pancakes as in step 5, using about 1 tablespoon oil for each pancake.
20
If youd like, hold the cooked pancakes in a warm oven until all are made.
21
Serve each pancake with a small bowl of the dipping sauce.

644

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/3 cups unbleached white flour, 1 1/2 cups glutinous rice flour (see Notes) (or more white flour), 1 teaspoon salt, 3 eggs, and more.

Yes, Korean Vegetable Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Korean Vegetable Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions