Irresistible Korean Vegetable Pancakes You Can Customize
These Korean vegetable pancakes are crispy, flavorful, and can be customized with your favorite vegetables. Perfect as a snack or a main dish!
Ingredients
Dry Ingredients
- 1 cup plain (all-purpose) flour use whole wheat for a heartier bite.
- 2 tablespoons potato starch or cornflour enhances crispiness.
- 1 teaspoon baking powder helps the pancakes rise.
- 1/2 teaspoon sea salt adjust according to taste.
Wet Ingredients
- 1 large egg substitute with a flax egg for vegan option.
- 1 cup kimchi adds tangy flavor.
- 2 tablespoons kimchi juice optional but recommended.
- 1 cup mixed vegetables e.g., carrots, zucchini, capsicum.
- 1/4 cup spring onions remaining for garnish.
- 2 tablespoons vegetable oil for shallow frying.
- 1/2 cup cold water consider soda water for lighter texture.
Dipping Sauce
- 3 tablespoons soy sauce low-sodium option available.
- 1 tablespoon white vinegar rice vinegar works too.
- 1 teaspoon sesame oil toasted enhances flavor.
- 1 teaspoon sugar can substitute with honey or agave.
Instructions
- Preheat the oven to 150°C (300°F) to keep pancakes warm while frying.
- Prepare the dipping sauce by mixing soy sauce, white vinegar, sesame oil, and sugar in a bowl. Whisk until smooth.
- Whisk together plain flour, potato starch, baking powder, and sea salt in a large mixing bowl.
- Combine egg and cold water with dry ingredients, whisking until fully incorporated.
- Fold in chopped kimchi, kimchi juice, mixed vegetables, and two-thirds of spring onions.
- Heat enough vegetable oil in a frying pan over medium-high heat to coat the base. Scoop ¼ cup of batter into the pan, shape into a pancake, and cook each side for about 2-3 minutes until golden.
Notes
Feel free to customize the vegetables based on what you have on hand!