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Korean vegetable pancakes

Korean Vegetable Pancakes

No matter what time of year it is, seasonal vegetables will work for these utilitarian Korean pancakes. Zucchini and corn in the summer and carrots, potatoes and cabbage in the winter, any day is a good day for these simple yet sensational pancakes. The dipping sauce is the bomb, so be generous and invite your favorite people over for this Korean treat.

Course Appetizer, Main Course
Cuisine Korean
Keyword pancakes, vegetarian
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4
Author The Cowgirl Gourmet thanks Melissa Clark of The New York Times for this incredible recipe which has been slightly adapted


For the pancakes

  • 1/2 cup gluten-free flour I like Bob's Red Mill
  • 1/2 cup potato starch or 1/4 cup of each rice flour and cornstarch
  • 3/4 teaspoon kosher or sea salt
  • 1/2 teaspoon baking powder
  • 3/4 cup ice-cold water
  • 1 large egg
  • 1/4 cup finely chopped kimchi
  • 4 cups grated or finely chopped mixed vegetables try to go with what's in season--carrots, sweet potato, potato, cabbage and kale in winter; zucchini and corn in summer; or whatever you have in the fridge
  • 4 green onions thinly sliced cross-wise or lengthwise and reserve 1 tablespoon for garnish

Dipping sauce

  • 4 tablespoons tamari
  • 1 tablespoon rice wine vinegar plus more if needed
  • 1 teaspoon sesame oil plus more to taste
  • 2 teaspoons ginger and/or garlic finely grated


To make the pancakes

  1. In a medium bowl, place all of the shredded, grated or thinly sliced vegetables.

  2. In a large bowl, whisk together the flour, potato starch, salt and baking powder.

  3. In a glass measuring cup, add the water, egg and kimchi.

    Korean vegetable pancakes
  4. Whisk wet kimchi mixture into the flour mixture and blend until smooth.

  5. Fold in the vegetables and two-thirds of the scallions, saving the rest for garnish.

    Korean vegetable pancakes
  6. Place a large nonstick skillet over medium-high heat and add two tablespoons oil. Once the oil is hot, add 1/4 cup of the pancake batter to the skillet and continue adding so they don't touch. I was able to fit three pancakes at a time.

  7. Flatten them a bit and let them fry until dark and golden on the bottom, 3-5 minutes. Flip and continue to fry on the other side until golden and delicious, another 3 or more minutes.

    Korean vegetable pancakes
  8. Transfer to a paper towel-lined plate and sprinkle with a little more coarse salt, such as Maldon.

  9. Place pancakes on a serving platter or individual plates, sprinkle with sliced green onions and serve with dipping sauce.

    Korean vegetable pancakes
  10. Reserve any leftover batter in the refrigerator for up to 2 days.

To make the dipping sauce

  1. In a small bowl, stir together the tamari, rice wine vinegar, sesame oil and ginger and/or garlic. Allow to meld for a few minutes while the pancakes get crisp and golden.

  2. Spoon dipping sauce generously over pancakes and enjoy.