Korean Steamed Rice Pancakes with Vegetables Recipe
These are delicate pancakes made from rice flour with added vegetables, steamed instead of fried. They have a soft, slightly springy texture, a bit like a cross between dumplings and pierogi dough. They’re perfect as a light snack or a soup side for people who prefer to avoid frying.
These pancakes offer the comforting chew of rice-based dough without any frying, making them a light yet satisfying option. Steaming keeps the vegetables tender and juicy, and the simple dipping sauce adds a distinctly Korean-style flavor.
Chef's tips
Keep your hands wet when shaping the pancakes – it makes handling the sticky dough much easier. Don’t skip the baking paper in the steamer; it prevents sticking and keeps the pancakes’ shape. If you’re unsure whether they’re done, sacrifice one piece: cut it in half and check that the center is no longer chalky from raw flour.
How to serve
Serve on a warm plate with the dipping sauce in a small bowl in the center. Sprinkle with extra sesame seeds or sliced spring onion for color. They’re great alongside miso soup, clear vegetable broth, or a simple cucumber salad with rice vinegar.
Ingredients
- rice flour - 200 g
- water hot (not boiling) - 160 ml
- carrot grated or finely diced - 0.5 pieces
- chives finely chopped - 10 g
- Chinese cabbage finely chopped - 80 g
- salt - 3 g
- sesame oil - 5 ml
- soy sauce - 25 ml
- rice vinegar - 10 ml
- sesame seeds - 5 g
Preparation
- Finely chop the Chinese cabbage. Grate the carrot on a fine grater or cut it into very small cubes. Chop the chives.
- In a bowl, mix the rice flour with the salt. Add hot water (not boiling, but very warm) and stir with a spoon until a thick, sticky batter forms.
- When the batter has cooled slightly and is no longer too hot to touch, add the cabbage, carrot, chives, and sesame oil. Knead with your hand or mix with a spoon until the vegetables are evenly distributed in the dough. The dough will be sticky – that’s normal.
- Prepare a pot for steaming: pour in water, place a steamer insert or metal sieve on top, and line it with baking paper, cutting a few small slits so the steam can pass through.
- With wet hands, form small pancakes from the dough, about 5–6 cm in diameter and 1 cm thick. Arrange them on the baking paper, leaving a bit of space between each one.
- Steam covered for 15–18 minutes from the moment the water starts to produce strong steam. The pancakes are done when they become slightly translucent and springy when gently pressed with a finger.
- In a small bowl, mix the soy sauce, rice vinegar, and sesame seeds – this will be a simple dipping sauce.
- Let the finished pancakes cool slightly so they don’t burn your fingers, and serve warm with the dipping sauce.
Storage
No storage information available for this dish.
This recipe is inspired by Korean rice cakes but adapted to be easy to make at home with basic steaming equipment. It’s a gentle, comforting dish that works well when you want something warm and soft, without heavy frying or strong spices.
