Today, I will make basic, but very delicious Korean vegetable pancakes, called 야채전 in Korean. I will also share some of my secrets about how to make the best pancakes. The many different kinds of vegetables, along with the crispy and chewy batter, makes for a great food. I am very glad to share this vegetarian friendly recipe with you today. Try it someday.
Yield: 6 Pancakes
Short Korean Lesson: *^^*
- SiDa (시다) = Sour
- SseuDa (쓰다) = Bitter (Flavor)
- 1½ Cups Potato
- 1 Cup Onion
- 1 Cup Zucchini
- ½ Cup Carrot
- ½ Cup Green Onion
- 2 Tbsp Red Hot Pepper (Optional)
- 1 tsp Salt
- Some Cooking Oil (For Frying)
- 1 Cup All-Purpose Flour
- ½ Cup Korean Frying Mix
- 1 Cup Cold Water
- 2 Eggs
- ½ tsp Salt
Dipping Sauce Ingredients
- 1 Tbsp Soy Sauce
- ½ tsp Vinegar
- ½ tsp Water
Obtain the vegetables. Peel the skin and wash if needed. Depending on your tastes, you can use other vegetables.
Slice 2 red hot peppers thinly and julienne the rest of the vegetables: 1½ cups worth of potato, 1 cup worth of onion, 1 cup worth of zucchini, ½ cup worth of carrot, and ½ cup worth of green onion.
One of my secrets for delicious Korean pancakes is that I season the vegetables before mixing them into the batter. Gently mix all the vegetables, except the red hot peppers with 1 tsp of salt in a mixing bowl. Set it aside for about 3 minutes while making the pancake batter.
Mix all the ingredients for the batter: 1 cup all-purpose flour, ½ cup Korean frying mix, 1 cup cold water, 2 eggs, and ½ tsp salt. Using the Korean frying mix and using ice water are two more of my secrets for making crispy pancakes. If you do not have any frying mix, you can just use normal flour instead, but they will not be as crispy and tasty.
Mix the batter.
3 minutes later, the vegetables will be seasoned nicely with the salt. Add the salted vegetables into the batter.
Mix the vegetables with the batter gently. In this step, you can add the remaining red hot peppers. Alternatively, you can put each piece of hot pepper on top after you poured the batter into your pan.
Preheat a nonstick pan with a generous amount of oil on medium-high.
Pour some of the batter into the oiled pan.
Spread the batter out evenly and thinly with a fork. You can put some pieces of red hot pepper on top of the batter in this step for better color. Using a generous amount of oil, and making the pancakes thin, are two more secrets for crispy pancakes.
When one side of the pancake becomes golden brown, flip the pancake.
My last secret for this recipe is to occasionally push the pancake with your spatula to give it a better texture.
Cut your pancake into your desired shape. I like to slice mine like pizza.
Mix all the ingredients for the dipping sauce: 1 Tbsp soy sauce, ½ tsp vinegar, and ½ tsp water.
Serve the pancakes with the dipping sauce. If you keep the leftover pancakes in the refrigerator, you can reheat them in a toaster oven, on the stove, or in the microwave. Enjoy!