Korean Vegetable Pancakes
Crispy Korean-style vegetable pancakes made with a savory batter, scallions, carrots, and shallots, then pan-fried until golden and served with a simple soy dipping sauce.
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
- In a bowl, mix the flour, salt, black pepper, garlic powder, chicken powder, MSG, and cornstarch.
- Add water and whisk into a smooth batter.
- Add the scallions, carrots, and shallot and mix well.
- Heat a large non-stick skillet with about 2 tablespoons oil.
- Pour in the batter and spread it out evenly.
- Cook on medium heat for 4–5 minutes until the bottom is light golden and crisp.
- Flip the pancake, add a little more oil around the edges, and cook for 3–4 minutes more.
- Flip once more and cook for another 2 minutes.
- Mix the dipping sauce ingredients together.
- Serve the pancake hot with the dipping sauce.