Korean style veggie pancakes

Korean pancakes

By lunaysol Published: June 11, 2025

Ingredients

• 1 Cup Flour (Fiber gourmet fiber)
• 2 Tbsp Cornstarch
• 3/4-1 Cup Cold water Depends on pancake batter consistency
• 2-3 Cup Veggies Chopped (cabbage, bok choy, carrots, onion, etc)
• 1 Pinch Salt and pepper
• Oil For frying
• 1 Egg Optional

Instructions

1. Prep Batter: In a large bowl, mix the flour, cornstarch, salt, and pepper. Slowly add cold water and whisk until the batter is the consistency of pancake batter (not too thick or runny). If using, beat in the egg.
2. Add Veggies: Stir in all your chopped vegetables until evenly coated. The batter should just bind the veggies together—not be overly thick.
3. Cook Pancakes: Heat 1–2 tbsp oil in a nonstick skillet or cast iron over medium-high heat. Pour a ladle of batter into the pan and spread it thinly (like a large pancake). Cook for about 3–4 minutes on each side or until golden brown and crispy.
4. Make Dipping Sauce: Combine all sauce ingredients in a small bowl and stir. Dipping Sauce (optional but recommended): 2 tbsp soy sauce 1 tbsp rice vinegar (or any mild vinegar) ½ tsp sesame oil ½ tsp sugar or honey (optional) Minced garlic or chopped green onion (optional)