Korean Vegetable Pancakes

Name: Korean Vegetable Pancakes
Cuisine: Asian, Korean
Ingredients: 1/2 cup all purpose flour (see notes for subs); tsp baking powder; 4 tbsp corn starch or potato starch; 1 1/2 tsp salt or black salt (for an "eggy" flavour); 1/2 tsp turmeric powder optional for colour; 1 1/2 cup room temperature water , plus additional 2-4 tbsp water to adjust consistency Vegetables; 1 medium zucchini , sliced into match sticks; 1 small sweet potato , sliced into match sticks or shredded (i used orange sweet potato and added them raw); 1 medium carrot , sliced into match sticks or shredded; 1/2 medium onion , thinly sliced; 1 long green chili or jalapeño , optional for heat; 1 bunch of scallions, chopped; Neutral oil I used vegetable oil; Dipping Sauce to Serve 1 tbsp soy sauce; 1 tbsp water; 1 tbsp vinegar; 1 tsp sugar , adjust to taste; 1 tsp sesame oil; 1/2 tsp sesame seeds; Gochugaru or chili flakes/powder optional

4 steps

Updated at: Thu, 17 Aug 2023 01:06:34 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per recipe

Calories871.6 kcal (44%)

Total Fat31 g (44%)

Carbs137.5 g (53%)

Sugars25.3 g (28%)

Protein14.7 g (29%)

Sodium4347.1 mg (217%)

Fiber13.6 g (48%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large mixing bowl, add in all the dry ingredients. Mix well.

Step 2

Slowly pour in the water while mixing. Mix until you've reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.

Step 3

Do note that the batter is thick and should coat the vegetables well.

Step 4

Mix in the veggies of choice into the batter and mix evenly to coat.

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