Korean Pachanga Vegetable Pancake

Crispy, golden, and packed with vibrant vegetables, Korean Pachanga Vegetable Pancakes are a delightful twist on traditional jeon, perfect for snack time or as an appetizer. Made with a light and flavorful batter of all-purpose flour, cornstarch, soy sauce, and a touch of sesame oil, each bite is bursting with the freshness of green onions, carrots, zucchini, and bell peppers. These savory pancakes are pan-fried to perfection, creating perfectly crisp edges and a tender interior. Pair them with a tangy homemade dipping sauce infused with soy sauce, rice vinegar, sesame seeds, and optional Korean red pepper flakes for a spicy kick. Ready in just 30 minutes, this versatile recipe is both quick and satisfying, celebrating the rich flavors of Korean street food from the comfort of your kitchen.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 3/4 cup water
• 1 large egg
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 stalks green onions (sliced into 2-inch lengths)
• 1 medium carrot (julienned)
• 1 medium zucchini (julienned)
• 1/2 medium red bell pepper (thinly sliced)
• 1/2 medium yellow onion (thinly sliced)
• 3 tablespoons vegetable oil (for frying)
• 2 tablespoons soy sauce (for dipping)
• 1 tablespoon rice vinegar (for dipping)
• 1 teaspoon sesame seeds (for dipping)
• 1/2 teaspoon gochugaru (Korean red pepper flakes, optional for dipping)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and water until smooth.

Step 2

Add the egg, soy sauce, and sesame oil to the batter and mix until fully combined.

Step 3

Prepare the vegetables: slice the green onions into 2-inch lengths, julienne the carrot and zucchini, thinly slice the red bell pepper and yellow onion.

Step 4

Add the prepared vegetables (green onions, carrot, zucchini, red bell pepper, and yellow onion) to the batter and stir until the vegetables are evenly coated.

Step 5

Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.

Step 6

Pour half of the vegetable and batter mixture into the skillet, spreading it out evenly to form a thin, round pancake.

Step 7

Cook for 3-4 minutes until the edges are crispy and golden brown. Flip the pancake carefully and cook for another 3-4 minutes on the other side. Repeat with the remaining batter, adding more oil to the skillet as needed.

Step 8

To make the dipping sauce, mix soy sauce, rice vinegar, sesame seeds, and gochugaru in a small bowl.

Step 9

Transfer the pancakes to a cutting board and slice into wedges or squares.

Step 10

Serve the pancakes hot with the dipping sauce on the side.

Nutrition Facts

Serving size	(980.0g)

Amount per serving	% Daily Value*
Calories	1258.2

Total Fat 66.7g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 7.8g
Cholesterol 219.5mg	0%
Sodium 2439.8mg	0%
Total Carbohydrate 140.8g	0%
Dietary Fiber 12.8g	0%
Total Sugars 16.2g
Protein 30.3g	0%

Vitamin D 53.8IU	0%
Calcium 210.4mg	0%
Iron 10.3mg	0%
Potassium 1657.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 9.4%

Carbs: 43.8%