Skip to main content

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."

Labels:

Comments

Post a Comment

Popular posts from this blog

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more