Bursting with tasty vegetables and tangy kimchi, these Korean pancakes make a quick and simple weeknight dinner. They’re great for lunchboxes and on picnics, too!
Korean Vegetable Pancakes
½ cup plain (all-purpose) flour
½ cup potato starch or cornflour (cornstarch)
½ tsp baking powder
1 tsp sea salt
1 egg
¼ cup finely chopped kimchi
1 tbsp juice from the kimchi
2 cups finely julienned mixed vegetables (e.g. carrots, zucchini, capsicum)
5 spring onions (scallions), thinned out lengthways and cut into roughly 4cm batons
vegetable oil, for shallow frying
¾ cup (180ml/6 fl oz) of cold water
Dipping sauce:
¼ cup soy sauce
1 tbsp white vinegar
1 tsp sesame oil
½ tsp sugar
- Preheat oven to 150C/300F.
- For the dipping sauce, combine the ingredients in a bowl and set aside until ready to serve.
- For the pancakes, combine the flour, potato starch, baking powder and salt in a large bowl. Mix until well combined. Add the egg and ¾ cup (180ml/6 fl oz) of cold water. Whisk until well combined. Then fold through the kimchi, kimchi juice, vegetables and two-thirds of the spring onion.
- Heat enough oil to just cover the base of a shallow frying pan over medium-high heat. Scoop ¼ cupfuls of the batter mixture into the pan. Spread out a little with the back of a spoon. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. You’ll need to do this in batches, so transfer cooked pancakes to a baking tray, season with a little more salt and keep warm in the oven while you cook the rest.
- Sprinkle with remaining spring onion. Serve with dipping sauce.
