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Donal Skehan
Killer Korean Style Veggie Pancakes | DonalSkehan.com
  • real-time-recipes

Killer Korean Style Veggie Pancakes

December 16

These Killer Korean Veggie Pancakes are the perfect mix of crispy, savoury, and spicy! Packed with fresh veggies and topped with a tangy dipping sauce, they’re quick to whip up and full of flavour. Whether you’re making them as a snack or a side, the gochujang gives them just the right amount of kick, while the soy dipping sauce adds the perfect zing. Crispy edges, tender inside, and that umami bomb—you’ll be hooked after the first bite!

  • serves Serves 4
  • time 25 mins

Method

  1. 1. Thinly slice all the vegetables - using a julienne peeler here will really speed things up and place everything but the mushrooms into a large bowl - reserve a few spring onions for garnish.
  2. 2. To make the batter mix together the plain flour, egg, salt, water and gochujang, then add in the vegetables, including fresh coriander and mix well until everything is combined
  3. 3. Heat up a large non-stick frying pan over medium high heat. Add about 2 tablespoons vegetable oil and swirl it around to coat the pan evenly. Add the batter to the pan and spread it out evenly.
  4. 4. Turn down the heat to medium and put the sliced mushroom on top, along with a few of the reserved spring onions. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns golden brown.
  5. 5. Turn or flip over the pancake and cook for a further 3 to 4 minutes until both sides are cooked.
  6. 6. Whilst the pancakes cook, mix together the soy sauce, vinegar, sesame oil, mirin, chilli flakes and sesame seeds in a bowl for make a dipping sauce
  7. 7. Serve the pancake in slices with the dipping sauce and some sliced spring onions, coriander and a drizzle of sesame oil.

Ingredients

4 spring onions

1 onion

1 small sweet potato

1 portobello mushroom

Small bunch fresh coriander

3.5 oz plain flour (about 3/4 cup)

1 egg

1/2 tsp salt

5.7 oz water (about 2/3 cup)

1 tbsp gochujang (Korean chili paste)

Vegetable oil, for frying

For the dipping sauce:

6 tbsp light soy sauce

3 tbsp rice wine vinegar

1 tbsp sesame oil

1 tsp toasted sesame seeds

1 tbsp mirin

Pinch of chili flakes

 

4 spring onions

1 onion

1 small sweet potato

1 portobello mushroom

Small bunch fresh coriander

100g plain flour

1 egg

½ tsp salt

170ml water

1 tbsp gochujang

vegetable oil, for frying

For the dipping sauce:

6 tbsp light soy sauce

3 tbsp rice wine vinegar

1 tbsp sesame oil

1 tsp toasted sesame seeds

1 tbsp mirin

Pinch chilli flakes