Korean Glutinous Rice and Vegetable Pancakes Recipe
These small, springy pancakes made from glutinous rice flour and finely chopped vegetables are something between potato pancakes and pan-fried dumplings. In Korea, similar snacks appear as small side dishes to lunch or something quick after school. Thanks to the rice flour they are slightly chewy inside and crispy on the edges, which makes them disappear from the plate surprisingly fast.
Glutinous rice flour gives these Korean-style pancakes a unique combination of a chewy, mochi-like center and delicately crispy edges. The finely chopped vegetables add color, sweetness and crunch, while the simple soy-sesame dip brings everything together with a deep umami flavor.
Chef's tips
Do not make the batter too thin – it should be thick enough to hold its shape on the pan, otherwise the pancakes will spread and become flat. Fry over medium heat so they cook through without burning on the outside. If the vegetables release a lot of moisture, add a spoonful of extra rice flour to keep the batter thick.
How to serve
Serve them as part of a Korean-inspired spread with kimchi, pickled vegetables and miso or seaweed soup. They are also perfect in lunchboxes: pack them with a small container of dip and some fresh cucumber sticks.
Ingredients
- glutinous rice flour unusual, slightly sticky flour, not to be confused with regular rice flour - 200 g
- water lukewarm - 180 ml
- carrot finely chopped or coarsely grated - 1 piece
- zucchini finely diced into small cubes - 0.5 piece
- spring onion cut into thin slices - 3 piece
- egg - 1 piece
- salt - 0.5 teaspoons
- pepper - 0.25 teaspoons
- vegetable oil for frying - 4 tablespoons
- soy sauce for the dip - 3 tablespoons
- rice vinegar for the dip - 1.5 tablespoons
- sesame oil for the dip - 1 teaspoon
- garlic grated, for the dip - 1 clove
- sesame seeds toasted, for the dip - 1 teaspoon
- chives or parsley chopped, for sprinkling - 1 tablespoon
Preparation
- In a bowl, mix the glutinous rice flour with salt and pepper. Gradually pour in the lukewarm water, stirring with a spoon, until you get a thick, slightly sticky batter, similar to dumpling dough.
- Add the egg and mix thoroughly until it is completely incorporated into the batter.
- Add the finely chopped carrot, zucchini and spring onion to the bowl. Mix so the vegetables are evenly distributed in the batter. The consistency should be thick but scoopable with a spoon – if needed, add a little more rice flour or water.
- Heat 1–2 tablespoons of oil in a pan over medium heat. When the oil is hot, spoon the batter into the pan, forming small pancakes about the size of a saucer. Gently flatten them with the back of the spoon.
- Fry the pancakes for 3–4 minutes on one side, until the edges are golden and crispy and the bottom is well browned. Flip and fry for another 2–3 minutes. Transfer the finished pancakes to a plate lined with paper towel.
- Repeat until you use up all the batter, adding a little more oil to the pan if necessary.
- Meanwhile, prepare the dip: in a small bowl, mix the soy sauce, rice vinegar, sesame oil, grated garlic and toasted sesame seeds.
- Arrange the fried pancakes on a serving platter and sprinkle with chopped chives or parsley.
- Serve hot or warm with a small bowl of dip for dunking.
Storage
No storage information available for this dish.
These pancakes are inspired by Korean street food and home-style banchan. They are very forgiving: you can use whatever vegetables you have in the fridge, and they still turn out delicious and satisfying.
