CRISPY Korean Vegetable Pancake 🥞 (The TRENDING way to eat your veggies!)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, but canola is cheaper.

Chop 7 stalks of green onion into 1.5-inch strips.

Slice half a yellow onion.

Julienne 1 cup of carrot into matchsticks.

Julienne 1 cup of zucchini into thin strips.

Shred 2 cups of cabbage, preferably Taiwanese flat cabbage.

In a large bowl, combine 1 cup of all-purpose flour, 1/2 cup of corn or potato starch, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk to combine.

Gradually add 1 cup of ice-cold water to the dry ingredients, mixing until the batter reaches a consistency similar to crepe batter.

Add the chopped green onions, sliced yellow onion, julienned carrots, shredded cabbage, and julienned zucchini to the batter. Mix until the vegetables are coated but still visible.

Heat a non-stick pan over medium heat and add enough oil to coat the bottom.

Pour around 1.5 cups of the vegetable batter into the pan and spread it thinly, ensuring it's not too thin.

Cook the pancake for 4 to 5 minutes until the top is dry and the bottom is golden and crispy.

Flip the pancake, adding another tablespoon of oil around the perimeter. Cook for an additional 3 to 4 minutes until golden brown.

Flip the pancake again and cook for an additional minute for extra crispiness.

Transfer the pancake to a wire rack to cool and repeat the process to make additional pancakes.

In a small bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of white vinegar, 1 teaspoon of sugar, and 1 teaspoon of roasted sesame seeds to make the dipping sauce. Mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens