Crispy Korean Vegetable Pancake: Your New Favorite Snack

Crispy Korean Vegetable Pancake is a flavor adventure combining vibrant veggies and a crunchy exterior, perfect for snacks or appetizers.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 pancakes

Course: Appetizers

Cuisine: Korean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour whole wheat can be used for added fiber
1 cup cold water adjust for desired consistency
1 teaspoon salt consider low-sodium options for healthier choice

For the Vegetables

1 cup zucchini can substitute with bell peppers or mushrooms
1 cup carrots can use shredded cabbage for extra crunch
1/4 cup green onions regular onions can also work

For Frying

2 tablespoons cooking oil high smoke point oils like vegetable or sesame oil are best

Optional Dipping Sauce

2 tablespoons gochujang mix with vinegar for a tangy twist
2 tablespoons soy sauce add sesame oil and garlic for extra kick

Equipment

Mixing Bowl
frying pan
Ladle

Method

Step‑by‑Step Instructions

Wash and finely chop the vegetables. Set aside in a mixing bowl.
In a separate bowl, combine flour, cold water, and salt. Whisk until smooth.
Fold the chopped vegetables into the batter, ensuring they are evenly coated.
Heat oil in a frying pan over medium-high heat until shimmering.
Pour a ladleful of the mixture into the pan and fry until golden brown, about 3-4 minutes per side.
Transfer cooked pancakes to a plate lined with paper towels, and serve warm.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 300mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Serve immediately for the best texture, and consider pairing with spicy gochujang or soy sauce mixed with sesame oil.

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