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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and water until smooth.
Add the egg, soy sauce, and sesame oil to the batter and mix until fully combined.
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.
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.
Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
Pour half of the vegetable and batter mixture into the skillet, spreading it out evenly to form a thin, round pancake.
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.
To make the dipping sauce, mix soy sauce, rice vinegar, sesame seeds, and gochugaru in a small bowl.
Transfer the pancakes to a cutting board and slice into wedges or squares.
Serve the pancakes hot with the dipping sauce on the side.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 16.2 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1658 mg | 35% | |
*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.
