Name: Korean Vegetable Pancakes
Yield: 4 people
Ingredients: Potato - Length of pointer finger; Carrot - Length of pointer finger; Zucchini - Length of pointer finger; Onion - 1/2 of a whole; Chives – 15 stalks; Mild red chili pepper - 1 pepper (optional, not spicy - just for color); Korean Chungyang green pepper – 1 pepper (optional, spicy); Flour - 2 cups (if you have Korean pancake mix , even better); Water - 1 & 1/3 cups; Eggs - 2 eggs; Salt - 1 teaspoon; Sugar - 1/2 teaspoon; Soy sauce - 3 teaspoons; Vinegar - 1 teaspoon; Minced garlic - 1/2 teaspoon; Korean red chili flakes - 1/2 teaspoon; Sugar - 1/2 teaspoon; Spring Onion or Scallions - 1/3 of a stalk; Sesame seeds - Handful (Garnish, optional)

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Korean Vegetable Pancakes is one of my favorite types of Korean pancake. We typically make these Korean pancakes in bulk during Korean Lunar New Years or Korean Thanksgiving (Chuseok).

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During these special holidays, my extended family meets at my grandma’s house in the countryside. Typically, the women in the family (like to) sit together and make them. But my grandma shoos them away and puts me in charge. (I think she digs my recipe!) It’s a win-win – as my aunts are not too fond of smelling like oil for the rest of the day 😆

Korean vegetable pancake is all about cooking the fresh vegetables without losing too much taste or texture. With a dab of soy-sauce, these pancakes have the right balance of salty, lightness and fresh flavor. Try it out with your friends of family during a free weekend!

Korean Vegetable Pancakes

Yield 4 people

Korean Vegetable Pancakes is a delicious snack to make with friends or family. The secret is making a light batter and bringing out the natural taste of each vegetable.

Ingredients

Vegetables

Potato - Length of pointer finger
Carrot - Length of pointer finger
Zucchini - Length of pointer finger
Onion - 1/2 of a whole
Chives – 15 stalks
Mild red chili pepper - 1 pepper (optional, not spicy - just for color)
Korean Chungyang green pepper – 1 pepper (optional, spicy)

Pancake Batter

Flour - 2 cups (if you have Korean pancake mix, even better)
Water - 1 & 1/3 cups
Eggs - 2 eggs
Salt - 1 teaspoon
Sugar - 1/2 teaspoon

Dipping Sauce

Soy sauce - 3 teaspoons
Vinegar - 1 teaspoon
Minced garlic - 1/2 teaspoon
Korean red chili flakes - 1/2 teaspoon
Sugar - 1/2 teaspoon
Spring Onion or Scallions - 1/3 of a stalk
Sesame seeds - Handful (Garnish, optional)

Instructions

Cut potato, carrot, zucchini into the length of your pointing finger. Cut them into julienne cuts strips. Then slice onions into thin strips and cut green and red chili peppers into thin slices
Take out a mixing bowl and pour in the flour, salt, sugar and water.
Beat two eggs in a separate bowl and then pour into the mixing bowl - mix all ingredients thoroughly
Then drop the vegetables pieces into the batter and mix again.
Place frying pan on a medium-low heat. Coat with a generous amount of vegetable oil
Take one scoop of the batter and gently place onto frying pan
After about 30-45 seconds, give the pancakes a flip (check to see if they have browned on the other side)
Pour one tablespoon of oil into the frying pan after you flip - then let the other side brown as well
For the dipping sauce, slice the spring onions into small thin circles and then mix with all of the other ingredients listed above in a small bowl. Enjoy!

Notes

Avoid pressing down on the pancakes while it is cooking
Cooking time may vary - check a few times for a crispy bottom
If you have access to Korean mart, buy the Korean pancake mix (tastes better than just flour)
Try it with the dipping marinade sauce

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