Korean Vegetable Pancakes - Marion's Kitchen (2024)

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Korean Vegetable Pancakes

Ingredients

Steps

• 

  Preheat oven to 150C/300F.

• 

  For the dipping sauce, combine the ingredients in a bowl and set aside until ready to serve.

• 

  For the pancakes, combine the flour, potato starch, baking powder and salt in a large bowl. Mix until well combined. Add the egg and ¾ cup (180ml/6 fl oz) of cold water. Whisk until well combined. Then fold through the kimchi, kimchi juice, vegetables and two-thirds of the spring onion.

• 

  Heat enough oil to just cover the base of a shallow frying pan over medium-high heat. Scoop ¼ cupfuls of the batter mixture into the pan. Spread out a little with the back of a spoon. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. You’ll need to do this in batches, so transfer cooked pancakes to a baking tray, season with a little more salt and keep warm in the oven while you cook the rest.

• 

  Sprinkle with remaining spring onion. Serve with dipping sauce.

15-minute mealsComfort foodEasy weeknight dinnersKorean cuisineLunchLunchboxPicnic

½ cup plain (all-purpose) flour

½ cup potato starch or cornflour (cornstarch)

½ tsp baking powder

1 tsp sea salt

1 egg

¼ cup finely chopped kimchi

1 tbsp juice from the kimchi

2 cups finely julienned mixed vegetables (e.g. carrots, zucchini, capsicum)

5 spring onions (scallions), thinned out lengthways and cut into roughly 4cm batons

vegetable oil, for shallow frying

¾ cup (180ml/6 fl oz) of cold water

Dipping sauce:

¼ cup soy sauce

1 tbsp white vinegar

1 tsp sesame oil

½ tsp sugar