These Korean Vegetable Pancakes are crispy on the outside, soft in the middle, and packed with vegetables in every bite. Made with a simple savory batter, scallions, carrots, and shallots, they are pan-fried until golden and served with a light soy dipping sauce.

They are quick, easy, and so satisfying. Perfect as a snack, side dish, or light meal, especially when served hot straight from the pan.

Why You’ll Love This Recipe

• Crispy and golden outside
• Soft and savory inside
• Easy to make with simple ingredients
• Great as a snack, appetizer, or side
• Delicious with dipping sauce
• Comes together very quickly

Ingredients

For the Pancakes

• 1 cup all-purpose flour
• 1–2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp chicken powder
• 1 tsp MSG
• 2 tbsp cornstarch
• 3/4 cup water
• 1 cup scallions, roughly chopped
• 2 carrots, julienned
• 1 shallot, sliced
• Oil, for cooking

For the Dipping Sauce

• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 2 tsp vinegar
• Pinch of sugar

Instructions

1. Make the Batter
In a large bowl, add the flour, salt, black pepper, garlic powder, chicken powder, MSG, and cornstarch. Mix well.

Pour in the water and whisk until you have a smooth batter.

2. Add the Vegetables
Add the scallions, julienned carrots, and sliced shallot to the batter. Mix until all the vegetables are well coated.

3. Heat the Pan
Heat a large non-stick skillet over medium-high heat. Add about 2 tablespoons of oil and swirl it around so the pan is evenly coated.

If your pan is smaller, you can make smaller pancakes in batches instead of one large pancake.

4. Cook the Pancake
Pour the batter into the pan and spread it out evenly.

Lower the heat to medium and cook for about 4–5 minutes, until the bottom turns light golden brown and crisp. You can gently move the pan around so it cooks evenly underneath.

5. Flip the Pancake
Carefully flip the pancake over.

Increase the heat slightly back to medium-high and add 1–2 tablespoons oil around the edges of the pancake. Lift one edge slightly and tilt the pan so the oil runs underneath.

Cook for another 3–4 minutes until the second side is light golden brown and crisp. Press down occasionally with a spatula to help it cook evenly.

6. Finish the Pancake
Flip it one more time and cook for another 2 minutes so both sides are nicely crisp and golden.

7. Make the Dipping Sauce
In a small bowl, mix together the light soy sauce, sesame oil, vinegar, and a pinch of sugar.

8. Serve
Transfer the pancake to a large plate and serve immediately while hot and crispy with the dipping sauce on the side.

It pairs perfectly with:

• Extra dipping sauce
• Kimchi
• Fried eggs
• Rice bowls
• A light soup

Frequently Asked Questions (FAQ)

Q. Can I make smaller pancakes instead of one big one?
Yes. If your skillet is small or you want easier flipping, make smaller pancakes in batches.

Q. Why add oil around the edges after flipping?
This helps the oil run underneath the pancake and makes it crispier.

Q. Can I add other vegetables?
Yes. Cabbage, zucchini, mushrooms, or peppers would work well too.

Q. Do I need a non-stick pan?
It helps a lot, especially for flipping, but a well-oiled pan also works.

Q. When is the pancake ready?
Both sides should be light golden brown and crisp, while the inside should be cooked through.