Korean Vegetable Pancakes Recipe with step by step pictures . This is made with Vegetables and Eggs. Delicious korean veg pancakes with soy dipping sauce.
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Korean Vegetable Pancakes
Recently I have been addicted to korean cooking. Even though i don’t get many of their ingredients, i try to recreate their food using the available ingredients from my place. This is one of the simplest dish which you can make. It is not only easy to make, but is so yummy and healthy as well. Great for your kids, since lots of veggies are added in this. My lil one loved it and never identified any veggies in this. The main thing in this recipe is, you have to cook it on a medium low heat till it crisp up nicely, use need to use little extra oil to get that process going..
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One of my bestie nameeta, whatsapp’ ed me a picture of korean seafood pancake which she made and it looked so good and yummy. Ever since i wanted to create it on my own. Since i am not very fond of seafood, i made this using veggies and i added an egg in it. If you are pure vegetarian you can skip the egg and make it only using veggies. You can add cabbage, zucchini in this as well. Hope you will try this out and let me know how it turns out for you.
Ingredients for Korean Vegetable Pancakes
- Carrot – 1 sliced into thin julienne
- Capsicum / Bell Peppers – 1 sliced into thin julienne
- Spring Onion – around 2 cups chopped finely
- Green Chilli – 1 chopped finely
- All Purpose Flour / Maida – ½ cup
- Water – ⅓ cup
- Red Chilli Flakes – ½ tsp (optional)
- Salt to taste
- Egg – 2 (optional)
- Oil as needed for frying
For Dipping Sauce:
- Soya Sauce – 1 tbsp
- Vinegar – 2 tbsp
- Sugar – 1 tsp
- Salt a pinch
How to make Korean Vegetable Pancakes
- Mix all the ingredients for dipping sauce and set aside.
- Prepare all the veggies and set aside.
- Take flour, water, salt and chilli flakes in a bowl, add water and make it into a smooth batter. the batter shouldn’t be too thick or too thin.
- Now pour the batter over the veggies and mix well.
- Beat eggs with little salt. Set aside.
- Heat generous amount of oil in a nonstick pan, spoon half of the batter in and spread it little thin.
- Cook for 4 to 5 mins till the bottom crisp up, now spoon over half of the egg mix in and cook for few more mins.
- Now flip over and cook for 4 to 5 mins till the bottom turns golden.
- Now flip over and cook for few more mins.
- Remove it to a plate and serve with dipping sauce.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Korean Vegetable Pancakes Recipe
Korean Vegetable Pancakes with step by step picture . This is made with Vegetables and Eggs
Ingredients
Instructions
Video
Nutrition Facts
Korean Vegetable Pancakes Recipe
Amount Per Serving (1 servings)
Calories 225
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 164mg55%
Sodium 674mg29%
Potassium 328mg9%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 6g7%
Protein 11g22%
Vitamin A 5711IU114%
Vitamin C 53mg64%
Calcium 52mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Korean Vegetable Pancakes step by step picture
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| I used bell peppers,carrots and lots of spring onions |
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