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Vegan Korean pancakes with dipping sauce.

Korean Vegetable Pancakes

Keri Bevan
These Korean vegetable pancakes are crispy on the outside and full of fresh vegetables. Serve them with my favorite Korean dipping sauce; it's full of spicy, tangy flavor - the perfect complement to these authentic veggie pancakes . And, they're made with no eggs or dairy, so they're 100% vegan.
5 from 38 votes
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Appetizer, lunch, Sauces, Snack
Cuisine Korean
Servings 3 servings
Calories 291 kcal

Ingredients
  

  • 1 cup flour
  • 1½ tablespoons cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup water

Dipping Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons gochujaru pepper flakes
  • 2 teaspoons maple syrup
  • 2 teaspoons sesame oil
  • 3 teaspoons toasted sesame seeds

Vegetables

  • 1 medium carrot sliced into matchsticks or julienned
  • 3 scallions cut into 1 inch pieces on the diagonal
  • 1 potato julienned

Instructions
 

  • In a large mixing bowl, mix together the dry ingredients. Add the water and whisk until the lumps of flour have disappeared.
  • Put the batter in the fridge while you make the dipping sauce and chop the vegetables.
  • In a small bowl, mix together the Korean dipping sauce ingredients. Set aside.
  • Now, chop and julienne the vegetables. If you don't have a julienne tool, chop the potatoes and carrots into very thin matchstick size pieces.
  • Stir the vegetables into the batter. Push them down into the batter with the back of a spoon to ensure that they're all submerged in the batter.
  • Heat a non-stick pan over medium-low heat. An 8 inch saute pan will yield two pancakes. Once the pan is hot, add 1 tablespoon of olive oil to the pan, and allow it to heat.
  • When the oil is hot, use a ladle to transfer the batter and vegetables to the pan. Allow the pancake to cook for approximately 3 minutes. Shake the pan occasionally so that the pancake slides around. This will prevent it from sticking. Press down on the pancake with the back of spoon. Flip the pancake and continue cooking for an additional 3 minutes. Add more oil as necessary.
  • Using a spatula, lift the pancake from the pan and cut it into bite size pieces, or triangles. Serve hot with Korean dipping sauce.

Notes

Gluten free Korean vegetable pancakes: Korean vegetable pancakes can also be made with a combination of your favorite gluten free flour and glutinous rice flour, which is gluten-free and is a great option for anyone with gluten sensitivities.
Storage: Store Korean vegetable pancakes wrapped in foil in the fridge for up to 2 weeks. Reheat in a non-stick pan or in an air fryer or toaster oven.
Freezing: Allow the pancakes to cool fully before placing in an airtight container or freezer bag. They will stay fresh in the freezer for up to 3 months. 

Nutrition

Calories: 291kcalCarbohydrates: 55gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1155mgPotassium: 488mgFiber: 4gSugar: 5gVitamin A: 3518IUVitamin C: 17mgCalcium: 100mgIron: 3mg
Keyword Vegan Korean pancakes
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