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Nov 24, 2015

Korean Vegetable Pancakes with Easy Soy Dipping Sauce

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..

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..

Preparation Time : 10 mins
Cooking Time : 10 to 12 per pancake
Makes - 2 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 - 1/2 cup
Water - 1/3 cup
Red Chilli Flakes - 1/2 tsp (optional)
Salt to taste
Egg - 2 (optional)
Oil as needed for frying

For Dipping Sauce:
Soya Sauce - 1 tblspn
Vinegar - 2 tblspn
Sugar - 1 tsp
Salt a pinch


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.

I used bell peppers,carrots and lots of spring onions

cut carrot like this

slice it thinly like this

cut into strips
slice peppers like this as well

I sliced up green and red peppers as well

take your spring onion

chop it finely

for some spicyness, i used a chilli

slice it thinly as well

remove it to a bowl and set aside

now make the batter..take flour

add in some water

mix well to a smooth batter

add in salt

mix well to a smooth batter

now make the dipping sauce..

take soy sauce in a bowl

add in vinegar

season with salt and sugar

mix well

now pour the batter in the veggies

mix well

i added some chilli flakes..you can skip this

mix well

crack open 2 eggs in a bowl, season with a pinch of salt
and whip it well
heat generous amount of oil in a pan, spoon the batter
in and spread it thinly

let it cook on medium heat till the bottom crisp up..

pour half of the egg mix in (if you are vegetarian,
 you can skip this step)

spread it and cook for few more mins

now flip over and cook till the other side crisp up too

press using a spatula to make sure it gets crispy evenly

keep pressing

if it needs drizzle some oil on top and sides

flip over and cook on other side till it is crispy

the pancake should be crispy on both sides..it will take
 around 8 to 10 mins

Remove it to a plate and serve with dipping sauce


  1. Instead of maida can we use normal dosa batter??

  2. Eggless version please

  3. @Anonymousyou can skip the egg in this recipe and make it

  4. can i use rice flour?

  5. @shrutinever tried it..you can use wheat flour

  6. Can i use mix of wheat rice and gram flour instead of all purpose?

  7. Madame Arathi,

    1. Can I use millet flours instead of Maida?
    2. Is there a way to do this with less amount of oil - 1 tsp/ pancake/

    Thank You


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