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.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🍿
Snack
🌿
Mild
Salty
Umami
Filling
Crunchy
Nutty
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
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
Main Ingredient:
Vegetables
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
In fridge:
2 days
Freezing:
Yes
Usmażone naleśniki przechowuj w lodówce, oddzielone papierem do pieczenia. Podgrzewaj na suchej patelni lub w piekarniku. Sos trzymaj osobno w małym słoiczku.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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