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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Korean Vegetable Pancakes

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Bursting with tasty vegetables and tangy kimchi, these Korean pancakes make a quick and simple weeknight dinner. They’re great for lunchboxes and on picnics, too!

WATCH THIS RECIPE

Korean Vegetable Pancakes

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

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

 

Dipping sauce:

¼ cup soy sauce

1 tbsp white vinegar

1 tsp sesame oil

½ tsp sugar

 

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.

Icon 5

Sprinkle with remaining spring onion. Serve with dipping sauce.

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