Vegan Korean Pancake Recipe

Golden vegetable pancake cut in quarters on a cutting board with another pancake to the side, a pizza cutter, and a bowl of sauce and a bowl of scallions on the side.

This vegan Korean pancake recipe is packed with colorful vegetables and full of savory flavor. They're pan-fried until golden and crisp, then served with a quick sesame soy dipping sauce on the side. Perfect as a light meal, appetizer, or shareable snack!

Course Appetizers, Side Dishes

Cuisine Asian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 469kcal

Author Diane Gail

Ingredients

For the Pancakes:

1 cup julienned zucchini
1 cup julienned yellow potatoes
1 cup julienned red onion
1 cup julienned carrots julienne sliced
1 julienned red chili pepper
2 large garlic cloves minced
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1 1/3 cups icy cold water
1/2 cup vegetable oil for frying
3 scallions

For the Sauce:

1/2 cup amino acids
1 tablespoons sesame oil
1 tablespoons honey
2 teaspoon rice vinegar
1 1/2 teaspoon sesame seeds toasted
1 large clove garlic minced

US Customary - Metric

Instructions

Make the Pancakes:

Toss vegetables: Place all vegetables, red chili pepper, and garlic in a large mixing bowl. Toss together well and set aside.
Mix dry ingredients: Whisk flour and cornstarch together in a medium mixing bowl.
Add water: Slowly pour in the icy cold water, whisking continuously to create a thick batter.
Combine: Pour the batter over the vegetables and toss until everything is well coated.

Cook the Pancakes:

Heat oil: Cover the bottom of a cast iron skillet with oil and heat until a vegetable stick sizzles when added. Reduce heat.
Spread batter: Add some pancake mixture to the skillet and spread it out evenly into a round shape without holes.
Fry first side: Cook until the underside is golden brown.
Flip and cook: Carefully flip the pancake and fry until the second side is golden brown.
Slice and garnish: Remove from the skillet, cut into quarters, and top with sliced scallions.

Make the Sauce:

Mix sauce: While the pancakes cook, whisk all sauce ingredients together in a small bowl until well combined.
Serve: Lightly drizzle sauce over pancakes and serve the rest on the side for dipping.

Notes

Use a mandoline slicer: This ensures the vegetables are thin and uniform for even cooking.
Keep the batter cold: Cold water helps create a crisp texture when frying.
Don’t overcrowd: Fry in batches if needed so the pancakes cook up golden, not soggy.
Adjust the spice level: Leave out the chili pepper for a milder version or add more if you like it hot.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet to restore crispness.

Nutrition