How to Make Korean Vegetable Pancake - Crispy & Delicious Korean Pancake - Korean Veggie Pancake

Prepare the vegetables by slicing the carrot, onion, purple cabbage, cabbage, mushrooms, green chili, spring onions, and potato.

In a bowl, mix the all-purpose flour, cornstarch, salt, and water to create a batter. Adjust water as needed for consistency.

Heat vegetable oil in a pan over medium heat.

Pour the batter into the pan and add the prepared vegetables on top.

Cook until crispy and golden brown on one side, then flip to cook the other side.

Once cooked, remove from the pan and set aside.

For the dipping sauce, mix soy sauce, rice vinegar, sugar, toasted sesame seeds, spring onion greens, and red chili powder in a bowl.

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