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Korean Vegetable Pancakes

Korean Vegetable Pancakes
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Delicious Korean Vegetable Pancakes that are crispy on the outside and tender inside, made with fresh vegetables and a light, crunchy batter. Quick and easy to prepare, perfect as an appetizer, snack, or light meal. Adaptable for gluten-free and vegan diets, these pancakes bring authentic Korean flavors with colorful veggies and optional kimchi.

Ingredients

Scale

Batter Ingredients

  • 1 cup all-purpose flour (or rice flour for gluten-free)
  • 3/4 cup cold water
  • 1 large egg (or flaxseed/chia egg for vegan alternative)
  • Salt, to taste
  • Pepper, to taste

Vegetables

  • 3 green onions, thinly sliced
  • 1 medium carrot, thinly sliced or julienned
  • 1 medium zucchini, thinly sliced or julienned
  • 1/2 cup kimchi, chopped (optional)

For Frying

  • Vegetable oil, enough for frying

Instructions

  1. Prepare the Vegetables: Wash and thinly slice the green onions, carrots, and zucchini. If using, chop the kimchi into small pieces. Keep all vegetables evenly cut for uniform cooking and appearance.
  2. Make the Batter: In a mixing bowl, combine the flour with a pinch of salt and pepper. Gradually whisk in the cold water until the batter is smooth and lump-free. Lightly beat the egg and mix it into the batter to bind the ingredients.
  3. Combine Vegetables with Batter: Gently fold the sliced vegetables and kimchi (if using) into the batter. Ensure each piece is thoroughly coated. The batter should be thick enough to hold the vegetables but still pourable.
  4. Heat the Pan and Fry: Heat a non-stick skillet over medium-high heat and add enough vegetable oil to cover the surface. Once hot, pour a ladleful of batter into the pan, spreading it thinly into a round shape. Fry for about 3 minutes on each side, until the edges are golden and crispy.
  5. Drain and Serve: Remove the pancakes and place them on a paper towel-lined plate to absorb excess oil. Repeat frying with remaining batter. Serve immediately for the best texture.

Notes

  • Use cold water to slow gluten development and create a crisp exterior with a tender inside.
  • Fry in batches to avoid overcrowding the pan and maintain consistent heat.
  • Press gently with a spatula while frying to ensure even cooking and a crispy crust.
  • Adjust batter thickness to avoid thick pancakes; thinner pancakes crisp up better.
  • Serve with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil for enhanced flavor.

Nutrition

Keywords: Korean vegetable pancakes, pajeon, gluten-free pancakes, vegan pancakes, Korean appetizers, savory pancakes, kimchi pancakes

Find it online: https://tastebudtrek.com/korean-vegetable-pancakes/