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Korean Vegetable Pancake

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 43 minutes
Servings 6
In this Vegan Korean Vegetable Pancake recipe, you'll create a delightful fusion of traditional Korean flavors with a plant-based twist. Begin by slicing a colorful array of vegetables, such as zucchini, mushrooms, carrots, and bell peppers. The magic happens when you whip up a batter using all-purpose and rice flour, vegan egg replacer, and a medley of seasonings like soy sauce, sesame oil, garlic, ginger, and optional gochugaru for heat. Gently fold the vegetables into the batter, ensuring they're well coated, and then fry them to crispy perfection in a hot pan. Serve the pancakes with a tangy soy sauce and rice vinegar dipping sauce, and you'll savor a mouthwatering taste of Korean culture with a vegan twist. It's a culinary adventure that honors tradition while embracing modern dietary preferences.

Equipment

  • Mixing bowls
  • Whisk
  • Cutting board and knife
  • Frying Pan or Skillet
  • Spatula
  • Measuring cups and spoons
  • Stove or Cooktop
  • Paper Towels
  • Plates and Serving Platter
  • Dipping Sauce Bowl

Ingredients

For the Pancake Batter:

  • 1 cup all-purpose flour
  • 1/4 cup rice flour
  • Vegan egg replacer (e.g., chickpea flour, flaxseeds, or commercial egg alternatives)
  • 1 cup water (adjust for desired batter consistency)
  • 1 tablespoon soy sauce (use a gluten-free alternative if needed)
  • 1 tablespoon sesame oil
  • 2 cloves garlic (minced)
  • 1 teaspoon grated ginger
  • 1/2 to 1 teaspoon gochugaru (Korean red pepper flakes, optional (adjust to taste))
  • A pinch of salt (to taste)

For the Vegetable Filling:

  • Choose a selection of vegetables based on your preferences. Some common choices include:
  • Zucchini (thinly sliced)
  • Mushrooms (thinly sliced (shiitake or oyster mushrooms work well))
  • Carrots (julienned or thinly sliced)
  • Bell peppers (thinly sliced (use various colors for a vibrant look))
  • Scallions (green onions, chopped)
  • Kimchi (chopped (for a tangy and spicy kick))
  • For Frying:
  • Vegetable oil (e.g., canola or vegetable oil for frying)

For the Dipping Sauce:

  • 2 tablespoons soy sauce (or a gluten-free alternative)
  • 1 tablespoon rice vinegar
  • Sesame seeds (for garnish)

Instructions 

Step 1: Prepare the Vegetables

  • Start by washing, peeling, and slicing the vegetables into thin, bite-sized pieces. You can use a variety of vegetables, including zucchini, mushrooms, carrots, bell peppers, scallions, and even kimchi. The key is to have the vegetables ready to be incorporated into the batter.

Step 2: Create the Batter

  • In a mixing bowl, combine the following ingredients:
    Whisk the batter until you achieve a smooth, lump-free consistency.
    1 cup all-purpose flour1/4 cup rice flourVegan egg replacer (according to package instructions, typically 1-2 tablespoons of chickpea flour or ground flaxseeds mixed with water)1 cup water (adjust for desired batter consistency)1 tablespoon soy sauce1 tablespoon sesame oil2 cloves garlic, minced1 teaspoon grated ginger1/2 to 1 teaspoon gochugaru (Korean red pepper flakes), optional (adjust to taste)A pinch of salt, to taste

Step 3: Mix in the Vegetables

  • Gently fold the prepared vegetables into the batter, ensuring they are evenly coated. This step brings together the textures and flavors, creating a harmonious union of vegetables and batter.

Step 4: Fry to Perfection

  • Heat a non-stick frying pan or skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the pan.
    Once the oil is hot, spoon in a portion of the batter and spread it out into a circular shape. You can make the pancakes as small or large as you like.
    Allow the pancake to cook until the bottom is golden brown and crispy, which should take about 3-4 minutes. Use a spatula to lift the edge and check the color.
    Carefully flip the pancake over and cook the other side until it's also golden brown and crisp, which should take another 3-4 minutes.
    Transfer the cooked pancake to a plate lined with paper towels to drain excess oil.
    Repeat the process for the remaining batter and vegetables, adding more oil to the pan as needed.

Step 5: Serve with Dipping Sauce

  • Step 5: Serve with Dipping Sauce
    While the pancakes are still warm, serve them with a dipping sauce made from the following ingredients:
    2 tablespoons soy sauce (or a gluten-free alternative)1 tablespoon rice vinegarSesame seeds for garnish
    Enjoy your Vegan Korean Vegetable Pancakes with the tangy dipping sauce for an authentic Korean culinary experience.