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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
korean vegetable pancake recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: general
Description
This recipe delivers crispy Korean vegetable pancakes with a fiery gochujang swirl incorporated directly into the batter. It’s suitable as a quick family dinner or appetizer and is ready in less than 30 minutes, offering a satisfying crunch and tender, veggie-filled interior.
Ingredients
- 200 g (1.5 cups) all-purpose flour
- 5 g (1 tsp) fine sea salt
- 2 g (0.5 tsp) granulated sugar (for batter)
- 2 g (0.5 tsp) garlic powder
- 250 ml (1 cup) ice-cold water
- 1 large egg
- 150 g (1 medium) zucchini, julienned
- 100 g (1 medium) carrot, julienned
- 50 g (2 medium) scallions, thinly sliced
- 50 g (0.5 medium) yellow onion, thinly sliced
- 30 g (2 tbsp) gochujang (Korean chili paste)
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) toasted sesame oil
- 5 g (1 tsp) granulated sugar (for swirl)
- 5 ml (1 tsp) soy sauce
- 3 g (1 clove) garlic, minced
- 5 g (1 tsp) toasted sesame seeds (for swirl)
- 60 ml (0.25 cup) neutral oil, for frying
- 2 g (0.5 tsp) toasted sesame seeds, for garnish
- 10 g (1 medium) scallion green part, thinly sliced, for garnish
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Gochujang Swirl: Whisk gochujang, rice vinegar, sesame oil, sugar, soy sauce, minced garlic, and sesame seeds in a small bowl until smooth.
- Mix Batter: Combine flour, salt, sugar, and garlic powder in a large bowl. Gradually add ice-cold water and egg, whisking until a thin batter forms. Do not overmix.
- Combine Vegetables: Add julienned zucchini, carrot, sliced scallions, and sliced onion to the batter. Gently fold to coat the vegetables evenly.
- Incorporate Swirl: Divide batter into two equal portions. Drizzle 2 tablespoons of the gochujang swirl sauce over each portion. Gently swirl 2-3 times with a spoon or chopstick to create ribbons without fully mixing.
- Cook First Side: Heat 2 tablespoons (30 ml) of neutral oil in a large non-stick skillet over medium-high heat. Ladle half of one batter portion into the skillet, spreading to form a round pancake. Cook for 4-5 minutes until the bottom is golden brown and crispy.
- Flip and Finish: Carefully flip the pancake and cook for another 3-4 minutes until golden brown and cooked through. Remove to a wire rack to maintain crispness. Repeat with remaining batter.
- Serve and Garnish: Cut the hot pancakes into wedges. Drizzle the remaining gochujang swirl sauce over the wedges and garnish with scallions and sesame seeds. Serve immediately.
Notes
For best results, keep the water ice-cold to ensure a crispy texture. Do not overmix the batter to avoid a tough pancake. Serve on a wire rack to prevent sogginess while cooking subsequent batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: pan frying
- Cuisine: korean
Nutrition
- Serving Size: 1 large pancake
- Calories: 750 kcal
- Sugar: 15 g
- Sodium: 1700 mg
- Fat: 40 g
- Saturated Fat: 5 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 90 mg