Korean Vegetable Pancakes Recipe with step by step pictures . This is made with Vegetables and Eggs. Delicious korean veg pancakes with soy dipping sauce.
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..
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.
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Korean Vegetable Pancakes Recipe
Ingredients
- 1 Carrot sliced into thin julienne
- 1 Capsicum / Bell Peppers sliced into thin julienne
- 2 cupa Spring Onion chopped finely
- 1 Green Chilli chopped finely
- ½ cup All Purpose Flour / Maida
- ⅓ cup Water
- ½ tsp Red Chilli Flakes optional
- Salt to taste
- 2 Egg optional
- Oil as needed for frying
- For Dipping Sauce:
- 1 tbsp Soya Sauce
- 2 tbsp Vinegar
- 1 tsp Sugar
- Salt a pinch
Instructions
- 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.
Video
Nutrition
Korean Vegetable Pancakes step by step picture
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| I used bell peppers,carrots and lots of spring onions |
yuva rani
Instead of maida can we use normal dosa batter??
Aarthi
@yuva raniyes u can use. it will taste diff
Anonymous
Eggless version please
Aarthi
@Anonymousyou can skip the egg in this recipe and make it
shruti
can i use rice flour?
Aarthi
@shrutinever tried it..you can use wheat flour
Anonymous
Can i use mix of wheat rice and gram flour instead of all purpose?
Anonymous
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
Susan
It says to pour half of the egg mixture in. What do you do with the other half?
Aarthi
it is for another pancake.