Korean Vegetable Pancake

This is a family favorite and one of the easiest to make when we are craving some Korean food. It’s also versatile; you can add anything you fancy: meat, seafood, or veggies.

I just buy the Korean pancake mix at my local Asian grocer, and I particularly like this brand.

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To make prepare your batter by mixing 1 1/2 cup pancake mix with 1 to 1 1/4 cup cold water and an egg. Mix until just combined. To these add your grated or chopped vegetables. I used cabbage, carrots, zucchini, king oyster mushrooms, onions, and spring onions. Mix until vegetables are coated with the batter.

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Get a large non-stick pan and place over medium heat. Add about 2-3 tablespoons of oil. Scoop 1/2 cup of your vegetable mixture onto pan. Fry until crisp and golden brown on the bottom. Flip and continue to cook until the other side is brown and cooked to your desired crispness. You may need to add more oil to your pan. When done place on a paper lined plate. Finish cooking remaining batter.

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For the dipping sauce, combine 2 tablespoons rice vinegar, 2 tablespoons soy sauce, a dash of sesame oil and some ground pepper.

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