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Korean pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
If you're looking for a simple yet cool recipe idea, Korean pancakes are a great choice. I love pancakes anyway and am really looking forward to introducing you to a savory version. The versatility allows you to use different vegetables and the batter provides a nice crispy texture. This recipe is also great for using up leftover vegetables.
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Equipment

Ingredients

These Ingredients make:

14 Pancakes
  • 1 small zucchini
  • 1 Paprika
  • 1 Carrot
  • 1/4 Pointed cabbage
  • 2 red onions

Dough

Supplement

Instructions
 

Prepare the vegetables and dough

  1. Cut the zucchinis, peppers, carrots, pointed cabbage and red onions into thin strips.
  2. In a large bowl, mix together the flour, water, starch, salt and black sesame seeds. Make sure there are no lumps in the dough.
  3. Add the chopped vegetables to the batter. Mix everything together well until the vegetables are evenly distributed in the batter.

Frying the pancakes

  1. Heat a little oil in a pan. Pour a ladleful of batter and vegetable mixture into the pan and spread to form flat pancakes.
  2. Fry the pancakes on both sides until golden brown. This takes about 2-3 minutes per side.

Serve

  1. Serve the Korean pancakes with soy sauce as a dip and garnish with additional sesame seeds if desired.

Nutrition

Nutrition Facts
Korean pancakes
Amount per Serving
Calories
73
% Daily Value*
Fat
 
0.2
g
0
%
Saturated Fat
 
0.05
g
0
%
Sodium
 
8
mg
0
%
Potassium
 
84
mg
2
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
779
IU
16
%
Vitamin C
 
7
mg
8
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.