Korean Vege Cakes
Crispy, savory, and packed with vibrant vegetables, Korean Veggie Cakes are an irresistible take on traditional Korean pancakes. Made with a batter of all-purpose flour, cold water, and egg infused with soy sauce, garlic, and sesame oil, these veggie cakes are loaded with fresh julienned carrots, zucchini, red bell pepper, and chopped green onions. Pan-fried to golden perfection, they boast a crunchy exterior with a tender, flavorful center. Perfect as a light appetizer, side dish, or snack, these Korean-inspired pancakes come together quickly in just 35 minutes. Serve them warm, sprinkled with sesame seeds for added nutty flair, and pair with a tangy soy-vinegar dipping sauce for a delightful explosion of umami. Great for vegetarians and any lover of Korean cuisine, this recipe will be a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Cold water
- 1 large Egg
- 1 tablespoon Soy sauce
- 2 cloves Garlic, minced
- 1 medium Carrot, julienned
- 1 small Zucchini, julienned
- 3 stalks Green onion, chopped
- 0.5 medium Red bell pepper, julienned
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 3 tablespoons Vegetable oil (for frying)
- 1 teaspoon Sesame seeds (optional)
Instructions
In a mixing bowl, whisk together the all-purpose flour, cold water, and egg until you have a smooth batter. Avoid over-mixing.
Add the soy sauce, minced garlic, sesame oil, and salt to the batter. Stir well to combine.
Prepare the vegetables: julienne the carrot, zucchini, and red bell pepper, and chop the green onions. Add all the vegetables to the batter and mix until they are evenly coated.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.
Scoop about 1/4 cup of the vegetable mixture onto the skillet and flatten it gently with the back of a spatula to form small pancakes.
Cook each veggie cake for 2-3 minutes on one side, then flip and cook for another 2-3 minutes, until golden brown and crispy on both sides.
Repeat with the remaining batter, adding more vegetable oil to the skillet as needed between batches.
Transfer the cooked veggie cakes to a plate lined with paper towels to absorb excess oil.
Optional: Sprinkle sesame seeds over the veggie cakes for an extra touch.
Serve warm with a side of dipping sauce (such as soy sauce mixed with a dash of vinegar and chili flakes). Enjoy!
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 9.3 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1005 mg | 21% | |
*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.
