Korean vegetable pancakes with soy-sesame dipping sauce Recipe
Thin, golden pancakes packed with colorful vegetables are Korea’s answer to our pan-fried fritters. In Korea, similar dishes often appear at family gatherings and holidays, cut into small pieces and served with a dipping sauce. Here you get a version with a simple, aromatic soy-sesame dip that works perfectly as a party snack or a shareable dinner at the table.
These Korean-style vegetable pancakes combine a crispy exterior with a tender, colorful vegetable filling and a fragrant soy-sesame dipping sauce. They’re easy to share, look impressive on a platter, and bring a touch of Korean home cooking to your table without complicated ingredients.
Chef's tips
Slice the vegetables as thinly and evenly as possible so they cook quickly and the pancakes stay flat and easy to flip. Don’t rush the frying—let the bottom brown properly before turning, which will help keep the pancake from breaking. If the batter seems too thick, add a splash of water; if it’s too thin and the pancakes fall apart, whisk in a little more flour.
How to serve
Serve these pancakes warm, cut into bite-sized pieces, with plenty of dipping sauce on the side. They pair well with kimchi, a simple cucumber salad, or a light miso or vegetable soup. For a more substantial meal, serve alongside steamed rice and a few Korean-style side dishes.
Ingredients
- wheat flour - 160 g
- water - 260 ml
- egg - 1 piece
- carrot - 1 piece
- bell pepper - 0.5 pieces
- onion - 0.5 pieces
- chives - 3 tablespoons
- salt - 0.5 teaspoons
- vegetable oil - 4 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar - 1.5 tablespoons
- sesame oil - 1 tablespoon
- sesame seeds - 1 tablespoon
- sugar - 0.5 teaspoons
Preparation
- Peel the carrot and cut it into very thin matchsticks. Remove the seeds from the bell pepper and slice it into thin strips. Peel the onion and slice it into thin wedges. Finely chop the chives.
- In a bowl, mix the flour, salt, egg, and water. Whisk until you get a smooth, fairly thin pancake batter without lumps.
- Add the chopped vegetables and chives to the batter and mix thoroughly so the vegetables are evenly distributed.
- Prepare the sauce: in a small bowl combine the soy sauce, rice vinegar, sesame oil, and sugar. Stir until the sugar dissolves, then add the sesame seeds.
- Heat 1 tablespoon of oil in a large frying pan over medium heat. Pour in a portion of the batter so it covers the bottom in a thin layer with vegetables, spreading it evenly with a spoon.
- Fry the pancake for 3–4 minutes, until the bottom is golden and the edges start to lift slightly from the pan. Carefully flip it with a wide spatula and fry for another 2–3 minutes, until the other side is browned as well.
- Transfer the cooked 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 needed.
- Cut the pancakes into strips or triangles, arrange on a platter, and serve with a bowl of soy-sesame dipping sauce.
Storage
No storage information available for this dish.
This recipe is inspired by Korean jeon—simple, comforting pancakes that are all about texture and dipping sauce. They’re ideal when you want to use up leftover vegetables in the fridge and turn them into something that feels special enough for guests.
