Go Back
–+ servings

Korean Pancakes

These crispy Korean pancakes are a delicious and comforting dish, perfect for busy days or a lazy weekend.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Korean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour (or 1/2 cup all-purpose and 1/2 cup rice flour) Use what you have on hand.
  • 1 cup water Adjust as necessary for batter consistency.
  • 1 teaspoon salt Sea salt recommended for better flavor.
  • 1 cup chopped vegetables Spring onions, carrots, bell peppers or whatever you have.
  • 1 large egg Crack it well, but not on the floor!
For Serving
  • Spicy sauce (Sriracha or homemade chili sauce) Optional dipping sauce.

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, water, and salt until smooth.
  2. Stir in your chopped veggies and the egg until well combined.
Cooking
  1. Heat a tablespoon of oil in your pan over medium-high heat.
  2. Pour in a ladle of batter, using the back of the ladle to spread it out in a circle.
  3. Cook for about 3-4 minutes, or until the edges start to become golden brown, then flip the pancake.
  4. Cook for another 3 minutes until both sides are golden brown, then transfer it to a plate lined with kitchen paper.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 3gSaturated Fat: 0.5gSodium: 300mgFiber: 2gSugar: 1g

Notes

Leftovers taste even better the next day. Reheat in a skillet for best results. If you're feeling adventurous, add chopped red chilies to the batter for some heat.
Tried this recipe?Let us know how it was!