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Turn everyday veggies into outrageously tasty pancakes that are crispy on the edges and soft inside. You get crunchy bits and tender centers in every forkful. Dunk them in a sauce that's salty, sweet, and a little nutty for the full experience. You'll whip up these in no time, and you can switch up the veggies however you want. They're a crowd-pleaser at any table.
The first time I ate these was at a Korean spot, and they came to the table sizzling away and smelling incredible. After trying them in my own kitchen a few times, I found all the tricks to get them just right. Now they’re a regular thing at our place, especially when there’s veggie odds and ends lingering in the fridge.
Tasty Batter Base
- Cornstarch: Locks in that super crispy texture you want.
- Cold water: Keeps everything light and a little fluffy.
- All-purpose flour: Holds the pancakes together and makes them sturdy.
Crunch & Color Add-ins
- Green onions: Make everything pop with flavor and add a touch of green.
- Zucchini: Helps pancakes stay moist and a little tender.
How To Make It
- Get Your Oil Ready:
- Let your pan and oil heat up all the way before pouring in any batter for crispy results.
- Add The Veggies Right:
- Make sure to squeeze extra water out of zucchini before mixing into your batter.
- Mix Your Dry Team First:
- Whisk together the flour and cornstarch before adding water so you don't get lumps.
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A few years back, my grandmother came from Korea and taught me how to make these pancakes with veggies straight from my backyard. She pointed out that a lot of Korean home cooks don’t bother with exact measurements—they just adjust as they go and trust their gut.
Feel-Good Nutrition
You’ll get loads of vitamins, fiber, and good stuff with each bite. The combo of veggies and flour fills you up but never weighs you down. Great way to keep your energy even.
Fun Ways To Serve
You can dip these in sauce, pop them next to bibimbap, or serve at brunch with avocado on top and maybe a poached egg.
Ways To Make It Yours
- Switch Up For The Season: Toss in leeks in fall, sweet corn in summer, or asparagus when it's spring.
- Fit Special Diets: Swap in gluten-free flour for no wheat, or mix in nutritional yeast for a protein kick.
Easy Storage Moves
- Keep Them Fresh:
- Let pancakes cool and put them in the fridge in a single layer.
- Bring Back That Crunch:
- Warm them up again in a dry skillet so they get their crispy bite back.
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I keep coming back to these Korean veggie pancakes—they're my absolute favorite for making simple foods feel pretty special. Every batch is packed with texture and big flavor, so they're a stand-out for busy weeknights.
Frequently Asked Questions
- → What other vegetables can I use in Korean pancakes?
- You can pretty much toss in any veggies you like. Besides zucchini, carrots, and green onions, try sliced bell pepper, bean sprouts, shredded cabbage, mushrooms, spinach, kale, sweet potato, or even kimchi for more flavor. Just remember to squeeze out water from watery veggies and chop or shred everything up for quick, even cooking.
- → Why is my pancake not crispy enough?
- Crispiness depends on a few things. First, heat the oil until it sizzles right away with batter. Use enough oil—don’t hold back. Spread the pancake thin so it crisps instead of staying thick. Squeeze water from veggies before mixing. Cold water in the batter helps, too. And don’t flip too soon—wait for those golden edges before turning.
- → Can I make these Korean pancakes gluten-free?
- Totally! Swap regular flour for a gluten-free blend or just use rice flour—rice flour actually helps them get extra crispy, just like some traditional versions. The starch is already gluten-free. And for the sauce, try tamari or gluten-free soy sauce.
- → What can I serve with Korean vegetable pancakes?
- They're great as side dishes with rice and soup, as starters for any meal, or even as a main paired with noodles or rice. Add some kimchi or salad on the side. They work great for lunchboxes, cold or hot, and are awesome with the dipping sauce or a spicy gochujang sauce if you like some heat.
- → Can I prepare the batter or pancakes ahead of time?
- You can chill the batter in the fridge for a few hours, but wait to add veggies until cooking time to keep it from getting watery. Cooked pancakes stay good in the fridge for a few days, or you can freeze them for months. To re-crisp, pop them in a toaster oven, skillet, or air fryer. The sauce keeps a week in the fridge, no problem.
- → Why do I need to squeeze the moisture from vegetables?
- If you don’t get the extra liquid out of veggies like zucchini or carrots, your pancakes will be soggy and not crisp up. Wet veggies water down the batter and ruin the texture. After shredding, wrap veggies in a towel and twist hard over your sink to squeeze out as much as you can.