Korean Vegetable Pancakes

I make small pancakes instead of one large one to cut, for flipping ease.

It's another Maangchi recipe! I watched her make this and wanted it immediately. I've since made several variations, including non-Maangchi recipes, and hers is my favorite. It's a great way to use up extra vegetables, and also a good way to use frozen vegetables.

My favorite combinations include lots of onion (green and/or otherwise) and zucchini. Sweet potato is also really good in it. In the above photo, I used green onions and edamame, and that was good too.

Maangchi's dipping sauce is just 1 tb soy sauce, 2 tsp white vinegar, 1 tsp gochugaru, and toasted sesame seeds. It's good, but I like this one better.

The Recipe:

2.5 c sliced vegetables (green onion, other onions, zucchini, sweet potato, edamame, mushrooms...)

3/4 c flour

3/4 water

1/2 tsp salt

vegetable oil, for frying

dipping sauce, for serving (I like this one)

Combine vegetables in a bowl. Add flour, water, and salt. Mix well.
Heat 2 tb of vegetable oil over medium heat. Add batter into pancake shape(s). Fry for about 4 minutes per side, adding more oil as necessary (lift up the edges of the pancake on side 2 to let more oil get underneath), until both sides are golden brown.
Serve with dipping sauce.

The Verdict:

Overall grade: A-

Overall reason: Delicious but not healthy. I'm not sure there would be a low-oil version worth eating, but I may try.

Time to prepare: 20 minutes

Husband quote: "SO GOOD."

Comments

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