Easy Korean Veggie Pancake | Light, Healthy & Delicious! 😋

Looking for a quick and insanely satisfying meal? This 10-minute stir-fried udon is shockingly delicious—and you only need a few pantry staples to make it happen. Savory, chewy, glossy noodles tossed in a simple soy-based sauce… It tastes way better than it should, and it’s going to be your new weeknight go-to.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut potato and carrot into thin strips. Slice cabbage and onion thinly. Chop bell pepper into small pieces.

Step 2

Place all veggies in a large bowl. Add 1 teaspoon salt and mix well. Let them rest for 10 minutes (the salt draws out water → crispier pancakes).

Step 3

In a small bowl, mix 2 tbsp of soy sauce, 1 tbsp of vinegar, 1 tbsp of allulose (or honey/sugar), 1 tsp of minced garlic, 1 tsp of gochugaru, and some chopped green onion, onion and red bell pepper. Set aside.

Step 4

Squeeze out excess water from the veggies with your hands. Add chopped bell pepper, pancake flour, and eggs. Mix until veggies are well coated.

Step 5

Heat a pan on medium heat and add enough oil. Place one spoonful of batter in the pan, spread gently. Cook until golden brown on both sides (flip once halfway). Place cooked pancakes on a plate. Enjoy hot with dipping sauce.