Korean vegetable pancakes are a savory treat often served as an appetizer or side dish. Not only are they wonderfully crunchy and satisfying, but they’re also packed with nutrients and incredibly easy to make. Once you know the steps, they come together quickly and are absolutely addictive! I made a video where I walk through the simple steps to make these crispy, flavorful pancakes at home. Check it out and try them for yourself!
A Memory from India
The last time I was in India, about three years ago, one of my sister’s friends invited us to a Korean restaurant. I was surprised to find Korean cuisine, especially in Punjab. The city had changed so much since I left. Anyway, we went there, and I forgot to mention to her friend that I was gluten intolerant. It slipped my mind because I knew that in India, I’d be able to find something to eat, and most people are aware of gluten allergies. My family enjoyed the Korean pancakes as an appetizer, while the chef brought me a fried lentil papad topped with onion and tomato relish. As I watched my family savor the crispy vegetable pancake bites, I couldn’t help but feel a craving to try one, but I kept my control.
After returning to Canada, I decided to try making them myself. I read several recipes on blogs and watched videos, but when I made them, they didn’t turn out like what I had seen. So, I experimented with using regular all purpose flour. They turned out well, and I realized the problem was in making the batter. The gluten-free all-purpose flour wasn’t working the same way as regular all-purpose flour. After a couple more attempts and following tips from various blogs, I finally came up with the perfect gluten-free Korean vegetable pancakes.
Important Tips I Learned from My Mistakes
The Batter:
The ingredients for the batter are very basic. You only need gluten-free all-purpose flour, a starch (corn, potato, or arrowroot), and salt for the dry ingredients. The flour acts as the main binder, and the starch gives the pancakes their chew and crunch by absorbing moisture in the batter. Super simple! For the wet ingredients, you only need cold water. Make sure to rest the gluten-free batter to fully hydrate, which will help achieve tender pancakes. You can add an egg for more flavor, but it’s not essential.
The batter’s consistency should be just enough to bind the vegetables (like melted ice cream). Also, it’s important to let the gluten-free batter sit ( I am repeating) to fully hydrate and absorb the liquid. I like to keep it in the fridge while I prepare the vegetables.
The Vegetables:
These pancakes are incredibly versatile—you can use any vegetables you like. My top choices is cabbage and of course green onions, which are a key ingredient in Korean pancakes. Other vegetables that work well include carrots, kohlrabi, sweet potatoes, beets, fennel, onions, broccoli, and cauliflower. For this recipe, I used cabbage, carrot, and green onions.
When cutting the vegetables, aim for pieces that are about 1 to 1.5 inches long. The thinner, the better! This helps them cook evenly and allows them to crisscross, forming a cohesive pancake. Mix the vegetables into the batter, ensuring they’re well coated. I like to place a slice of thinly cut broccoli, carrot, or cauliflower on top for an aesthetically pleasing touch when the colours come together.
Cooking:
I highly recommend using a non-stick pan for this recipe. Make sure the pan is well preheated and hot before adding oil. The oil should also be heated when you add the vegetables and batter. Adjust the heat as needed during cooking. You can make small or large pancakes—just press them down gently with the side of your spatula to ensure they’re as thin as possible. The thinner the pancakes, the crispier they become! Fry until both sides are golden brown.
These Korean vegetable pancakes are best enjoyed right away, paired with a dipping sauce. They make for a great appetizer, picnic snack, or side dish.
I hope you make this recipe for your family. if you enjoy it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message. I am on almost all the social media you are in and you can find me, on Facebook, Twitter, Instagram and Pinterest. Let’s stay in touch.
Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are a total delight.
Ingredients
- 1/2 cup (70 g) GF all-purpose flour (I used Bob's Red Mill 1-to-1 Baking Flour)
- 1/4 cup corn starch (You can also use potato starch or arrowroot starch)
- 1/4 tsp salt
- 1/2–3/4 cup ice-cold water (You can even use club soda for a lighter texture)
- 3 cups of vegetables of your choice, sliced into 1-1.5 inch long, thin strips (I used cabbage, carrot, and green onion)
- 2 tsp ginger julienne
- 2 green chilies, chopped
- 2 tbsp GF soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds (I microwaved them for 40 seconds)
- 1 tsp maple syrup or white granulated sugar
Instructions
- In a large mixing bowl, combine the batter ingredients and stir to mix well. You want the batter to have the consistency of a melted icecream; add more water if needed. Place the batter in the fridge while you prepare the vegetables and dipping sauce.
- In a small bowl, combine all the sauce ingredients and set aside to allow the flavors to marry.
- Add the sliced vegetables, including ginger and green chili to the batter and mix until well combined. It should look like the salad with a creamy dressing.
- Heat a non-stick pan and add oil to coat the base. Pour one ladle (about 1/3–1/2 cup or even more if you want them bigger) of batter onto the pan and spread it out, ensuring it coats the pan thinly. Press down gently with a spatula.
- Let it cook for 4–5 minutes or until golden and crispy brown. Flip and cook for another 3–4 minutes or until both sides are golden and crispy. Transfer to a wire rack to cool a bit.
- Serve with dipping sauce, and enjoy!
Notes
I don’t add too much oil at the beginning; I prefer to add oil to the pan each time I cook a pancake.
Bringing these Korean Vegetable Pancakes to Angie’s Linky party @ Fiesta Friday.
angiesrecipes
A great recipe to use up the leftover veggies.
Tandy (Lavender and Lime)
Can you get cassava flour? I find it works amazingly well for gf recipes. These look so appealing.
Balvinder
I do have cassava flour but I don’t know why I have never thought of using in these pancakes.
Marcela
Delicious! If you like Kimchi, you can add Kimchi to the pancakes….that it is how I make it!…..Abrazotes, Marcela
2pots2cook
Love it.Just have to get cassava flour!