88% would make this again

Korean Veggie Pancake

Q: How do I get these pancakes truly crispy, not soggy?

Make the batter thin, add a bit of starch (rice flour or potato starch), use very cold or sparkling water, and fry in a hot, well-oiled pan so the batter sets and the edges lace up crisp. A thin spread in the pan and enough oil (think shallow-fry rather than a single brushing) are what turn the outside crunchy while keeping the inside tender.

Q: What should go into the batter and in what ratio?

A reliable base is about 3 parts plain flour to 1 part rice flour or potato starch (for example 100 g plain flour + 30 g rice flour), one egg, and enough cold water or sparkling water to make a loose, pourable batter - roughly 200–240 ml depending on veg moisture. That mix reduces gluten, crisps better, and stays light if you avoid overmixing.

Q: Which vegetables work best and how should I prep them?

Go with the classic combo: scallions, julienned carrot, thin zucchini, and thinly sliced onion. Cut everything thin and similar size, and squeeze out excess water from zucchini or cabbage so the batter doesn’t become soggy. People consistently report this mix cooks evenly and gives the best texture.

Q: Why do mine turn out wet or floppy?

Common causes are too-thick batter, overcrowding the pan, using cold or not-hot-enough oil, and not draining watery veg. Fix it by drying vegetables, using a thinner batter, frying in a hot pan with enough oil to coat, and cooking pancakes in smaller batches so the pan stays hot.

Q: Can I make the batter ahead or save leftovers?

Yes, chilling the batter for a few hours can help the texture and even improve flavour; some cooks keep it chilled or briefly freeze it for a crisper finish. Leftover pancakes re-crisp best in a hot skillet or air fryer rather than the microwave.

Q: What are the best cooking methods to get restaurant-style results?

Pan-frying on medium-high heat with a thin layer of oil is the classic, most controllable method. For even more crunch, shallow-fry with a bit more oil so the edges fry almost like fritters. Either way, press gently once the batter is in the pan, cook undisturbed until deeply golden, add oil to the edges, then flip once.

Q: What dipping sauce goes best with Korean veggie pancakes?

A simple soy-based dipping sauce is the classic match - salty, tangy, and a little nutty. To make it, stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp sugar, a pinch of Korean chilli flakes (or red pepper flakes), and ½ tsp toasted sesame seeds. You can also add a little chopped spring onion or garlic if you like extra punch. Serve it alongside the pancakes and dip while they’re still hot and crispy.

Vish G

September 7, 2025

Korean Veggie Pancakes are the crispy, golden reason your vegetables will finally stop feeling neglected in the fridge. Quick to mix, fun to flip, and even better to dip, these pancakes make snacking or mealtime way more exciting.

PREP TIME

15 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

100 g plain flour (¾ cup)
30 g rice flour or 50 g potato starch (about ¼ cup)
1 medium egg
200–240 ml cold water or sparkling water (¾–1 cup), adjust for a thin batter
1 tsp fine salt
2 medium carrots, peeled and cut into thin matchsticks
1 small courgette/zucchini, cut into thin matchsticks, squeezed to remove excess water
4 spring onions, sliced into 5 cm (2 inch) strips
1 small onion, thinly sliced
1 tsp Korean chilli flakes (gochugaru) or 1 tbsp kimchi juice (optional, for colour and flavour)
Neutral oil for frying (such as sunflower or vegetable oil)

Instructions

In a bowl, whisk together the plain flour, rice flour or potato starch, and salt.
Beat the egg into the dry mix, then slowly pour in the cold water while whisking until you get a thin batter that pours easily but coats the vegetables.
Stir in the carrots, courgette, spring onions, and onion until everything is evenly coated.
If using gochugaru (Korean chili flakes) or kimchi juice, stir it into the batter for extra flavour and a touch of colour.
Heat a non-stick frying pan over medium-high heat and add a good drizzle of oil to coat the base.
Once the pan is hot, ladle in a portion of the batter and spread it thinly into a round about 12–15 cm (5–6 inch) wide.
Cook without moving it for about 3–4 minutes, pressing lightly with a spatula so it cooks evenly, until the bottom is golden and crisp.
Add a little extra oil around the edges if it looks dry, then flip carefully and cook the other side for another 3–4 minutes until golden and crisp all over.
Transfer to a wire rack or paper towel to stay crisp while you cook the rest.
Serve warm with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and a pinch of chilli flakes or sesame seeds.