Korean Vegetable Pancakes
Recipe for Korean Vegetable Pancakes
Ingredients:
200g potato (1 medium size)
200g mixed vegetables (note 1)Ingredients for batter:
35g plain flour
20g corn flour/ corn starch
1 large egg
1 teaspoon salt
1 tablespoon of oil
Dash of white pepper
Potato starch (refer to step 3)
5-6 tablespoons iced waterIngredients for dipping sauce:
2 tablespoons light soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sugar
1 tablespoon water
½ teaspoon shallot infused oil or sesame oil
¼ teaspoon minced garlic (optional, unless you like spicy food)Methods:
- Whisk all the ingredients for dipping sauce until the sugar dissolved, and set aside (note 2).
- Cut, julienne or shred your choice of vegetables into 2-3cm length. Set aside.
- Peel a potato. Puree the potato with an Asian-style grater (refer photo above), blender or food processor. If you can’t find any of them, use a normal grater just like what I did. It works fine as well.
- Place the pureed potato onto a strainer over a bowl or container. Press the pureed potato gently with a spoon to drain out the liquid. Let the liquid sit for a minute or two. Then, carefully pour away the liquid and retain the potato starch that sinks to the bottom.
- Place all the ingredients for batter (except for iced water) in a mixing bowl and mix until well combined. Slowly add in iced water and mix until you get a smooth batter.
- Add the mixed veggies and stir to combine. Divide the mixture into 2 equal portions.
- Heat up a frying pan (make sure it is clean) with medium high heat. When the pan is hot, add 1-2 tablespoons of oil. Swirl the oil to coat the pan. Reduce the heat to medium, pour the batter onto it. Use a spatula or spoon to spread the mixture out evenly to form a pancake. Flatten the batter as much as possible, depending on the thickness you prefer. Let it cook for 2-3 minutes or until the the base of pancake is browned nicely.
- Then, carefully slide the pancake onto a large plate. Place another plate on top to cover it. Hold these plates together and flip over. Then, return the pancake to the pan with the uncooked portion underneath. Continue to cook for another 2-3 minutes or until the ingredients are thoroughly cooked and the pancake is lightly browned.
- Slice the pancake onto serving plates and leave them to cool.
- Repeat step 7 and 8 for the second portion.
- Slice the pancakes into triangle or grid shape. Serve with the dipping sauce.
Notes:
- I used zucchini, red capsicum, pumpkin, spring onion and red onion. Other veggies you can use: yellow capsicum, green capsicum, yellow onion, carrot, leek and Asian chives. For other variations, you can mix veggies with precooked seafood, meat or poultry.
- You can adjust the amount of ingredients according to your own preference.
- Prepare all the ingredients first, and leave grating the potato last as grated potato can turn brown easily when contacting with air.
- The Asian-style grater (refer photo above) can be found at Daiso.
I made some kind of vegetable egg fritter-omelette recently and now I am thinking…if I had added in the flour, maybe it would have become Korean veggie pancakes. And probably the flour would have made it crisp too! 🙂
Tigerfish: Yes, maybe you can give it a try. 🙂
Hmm this must be yummy! Will sure give a try
Mummy Love Jayna: Hope your little tot will love it! Do share your feedback after trying it. 🙂
I am sure even adult loves this too..yummy
Jong Belegen Kaas: Yeah, you’re absolutely right. My parents love them too! 🙂
This is my kind of pancake…they are very tasty.
Angie: So glad you like them! 🙂
I wonder if you can substitute with potato starch instead of doing all that work with shredding and filtering the potato.
Amy: This recipe needs potato puree as well as its leftover starch to add flavour and texture to these pancakes. Thus, it is better to do it from scratch. 🙂
Thank you for sharing this recipe. I have made it twice now, one batch the first time, basically following the recipe. I had to substitute Delicata Squash for the Pumpkin and Celery for the Zucchini. I’m crazy for celery, so I had to get it in some way and I didn’t have any pumpkin. Both my DH and I really liked it and it reminded us of living in Korea and some of our great experiences.The second time I made it (it was the same day) I tripled the recipe. We both wanted some for an after dinner snack and for lunch the next day. I took a leeway with the recipe and used two very large leeks, 5 cloves of garlic, and red bell peppers, Delicata, zucchini, and celery. I also added sesame oil to the batter for the oil, a little soy sauce for a little of the water, reduced the salt, added some red pepper flakes for some heat, and let the potato water sit for about 10 minutes to get more starch out of it. The veggies were more than half leeks, I was thinking of scallion pancakes! I cooked up one small one and DH declared them ‘Great!’. So I cooked medium-large pancakes, about 3 per recipe, that way I could turn them with a spatula, and not have to try to turn over my cast iron skillet! It’s just too heavy! I still had one pancake left over from the first batch so I tried them side-by-side and it was a toss up. I preferred the first batch-plainer with my homemade sauce recipe from way back, but I preferred the second batch-seasoned with your sauce recipe or plain. So I guess we both have winners here. Now I want to try to crisp it up a little more! I may add a little potato starch from a bag to see if that helps. I also want to try some with my homemade Kimchi. And with my homemade Carrot-Diakon pickles, adding celery and leeks, of course, lol! Thanks again.
StacyLV: Thank you so much for your detailed feedback!!! You’re so creative!! I just made them today with prawn, Chinese sausage, scallion, zucchini and fresh chilly. It was delicious too. 🙂
Hey!
What do you think of adding blue or cream cheese?
Packthefork.wordpress.com
Lorena: Sorry, I’m not sure. You may have to try it out yourself. 🙂
[…] honor of all things kimchi I was inspired by a tasty vegetable pancake recipe by food4tots which used potatoes as a blank canvas to build flavor. The potatoes were then fried for a […]
I wonder why we get rid of nutrient rich potato juice in step 4 and replace it with water in step 5 ?
Nat: That’s the common way to make this pancake. Maybe the juice will oxidize and affect the taste of the pancake. Just my wild guess :). You can add the potato juice instead of water if you like.
Hihi. I just tried this recipe and it’s nice! Just a question, how do I make it crispy as I tried both pportions using different thickness and fire level . Somehow it’s only crispy on the outer layer and not in the middle portion. Thanks alot!
WL: Make sure the pan is hot when you pour the mixture. Use your spatula to press the pancake, especially the middle part, firmly onto the pan to get it cooked. Hope it helps! 🙂
How well do these do second day. Just made a batch and wondering if I can save some for breakfast and if they’d still be crispy.
Nicole: Pancakes must be eaten immediately. After a while, they will loose their crispiness. 🙂
Can I add prawns too?
Rizana: Yeah, if you are not allergic to seafood, it would be even more delicious!! 🙂