Korean-style vegetable pancakes: A flavorful twist on the classic
Until recently, I thought potato or courgette pancakes had no competition. They are the best! That was until I discovered a recipe for vegetable pancakes from Korea. Asians mix several vegetables, and the result is excellent. The delicious sesame sauce adds the finishing touch!
22 September 2024 16:41
Are you already a bit bored with traditional potato pancakes or those made with courgette? I was because I prepared them many times during the summer and was looking for a new recipe and inspiration.
Lots of vegetables, lots of flavour
Asian-style vegetable pancakes are definitely richer in ingredients and flavour. You can safely call them multi-vegetable. Even though they come from Korea, they are based on vegetables you surely have in your kitchen or can quickly get at a market. The typical Asian ingredients are needed for the sauce. Does having more ingredients make these pancakes labour-intensive? Absolutely not; you can easily prepare them for a warm dinner. They are also suitable for lunch because they are filling.
Korean-style vegetable pancakes
Ingredients:
- 1 small courgette,
- 1 medium carrot,
- 100 grams of red cabbage,
- chives or spring onions to taste,
- a piece of chilli pepper,
- 200 grams of all-purpose or spelt flour,
- 2 eggs,
- salt to taste,
- oil for frying.
For the sauce
Ingredients:
- 2 tablespoons soy sauce,
- 1 tablespoon lime juice,
- 2 tablespoons water,
- 1 tablespoon toasted sesame oil,
- 1 teaspoon sriracha sauce,
- 1 teaspoon sesame seeds.
Preparation:
- Grate the courgette on a coarse grater. Sprinkle with salt, mix and set aside for 10 minutes.
- Thinly shred the cabbage, cut the chives into long pieces, slice the chilli, and grate the carrot on a coarse grater.
- Squeeze the excess liquid from the courgette, but do not discard it.
- In a bowl, combine the flour, a pinch of salt, 2 eggs, and about 125 millilitres of the drained liquid from the courgette. Mix to form a smooth batter. You can add a little more water from the courgette or fresh water if needed. The batter should be the consistency of thick pancake batter.
- Add all the vegetables and the drained courgette to the batter and mix well.
- Heat a few tablespoons of oil in a pan. Spoon heaping tablespoons of the batter into the pan and flatten with the spoon to form pancakes. Fry for a few minutes on each side until golden brown.
- In a small bowl, prepare the sauce by mixing all the ingredients. Serve the pancakes with the prepared sauce.
