Easy Korean Veggie Pancake | Light, Healthy & Delicious! 😋

Korean Veggie Pancake

Korean Veggie Pancake

Have some leftover veggies in your fridge? Don’t throw them away! Turn them into crispy and delicious Korean vegetable pancakes. They’re quick, easy, and anyone can make them.

Ingredients

Vegetables (use any you have):

1 potato
⅓ carrot
¼ cabbage (small)
½ onion
½ zucchini
½ bell pepper

Batter:

3 eggs
6 tablespoons Korean pancake flour (Buchim garu)
Substitute: all-purpose flour + cornstarch (1:1), add a little salt & pepper
1 teaspoon salt

Dipping Sauce:

2 tablespoons soy sauce
1 tablespoon vinegar
tablespoon allulose (or honey or sugar)
1 teaspoon minced garlic
1 teaspoon gochugaru (optional)
Some chopped green onion, onion, and bell pepper

Cooking oil – enough for frying

Instructions

Step 1 Prepare the veggies

Cut potato and carrot into thin strips. Slice cabbage, onion, and zucchini thinly. Chop bell pepper into small pieces.

Step 2 Salt the veggies

Place all veggies in a large bowl. Add 1 teaspoon salt and mix well. Let them rest for 10 minutes (the salt draws out water → crispier pancakes).

Step 3 Make the dipping sauce

In a small bowl, mix soy sauce, vinegar, allulose (or honey/sugar), garlic, gochugaru, and chopped aromatics. Set aside.

Step 4 Prepare the batter

Squeeze out excess water from the veggies with your hands. Add chopped bell pepper, pancake flour, and eggs. Mix until veggies are well coated.

Step 5 Cook the pancakes

Heat a pan on medium heat and add enough oil. Place one spoonful of batter in the pan, spread gently. Cook until golden brown on both sides (flip once halfway). Place cooked pancakes on a plate. Enjoy hot with dipping sauce.