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Korean Pancakes

Crispy and delicious Korean pancakes made with fresh vegetables, perfect as a snack, side dish, or appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1 large egg
  • 1/2 teaspoon salt
Vegetables
  • 2 pieces green onions, chopped
  • 1/2 cup shredded carrots
  • 1/2 cup zucchini, shredded
For Frying
  • as needed Vegetable oil For frying
  • as needed Soy sauce or dipping sauce For serving

Method
 

Preparation
  1. In a bowl, mix the flour, water, egg, and salt until well combined.
  2. Add the green onions, carrots, and zucchini to the batter and mix.
Cooking
  1. Heat vegetable oil in a skillet over medium heat.
  2. Pour a ladleful of the batter into the skillet and spread it into a thin circle.
  3. Cook until the edges are crispy and the bottom is golden brown, about 3-4 minutes. Flip and cook the other side until golden.
  4. Remove and drain on paper towels.
Serving
  1. Serve hot with soy sauce or your favorite dipping sauce.

Notes

Make sure the skillet is hot before adding the batter for a crispy texture. Use fresh vegetables for better flavor and texture. Adjust the amount of water to make the batter thicker or thinner, depending on your preference. Feel free to add other vegetables like bell peppers or mushrooms, or include sliced seafood or meat for a heartier pancake.