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Korean pancake serve on a rustic plate with a side of soy sauce, on a wooden table.
Olivia

Korean Pancake

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Korean pancake with fresh vegetables and sesame flavor. A simple plant-forward dish with crisp texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: Korean
Calories: 220
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup flour
  • 3/4 cup water
  • 1 egg
  • 1 zucchini thinly sliced
  • 2 green onions sliced
  • 1 carrot julienned
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Frying Pan
Frying Pan
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Large Deep Frying Pan
Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. In a bowl, whisk flour, water, and egg into a smooth batter.
  2. Add zucchini, green onions, and carrot.
  3. Season with salt and black pepper.
  4. Heat olive oil in a large pan over medium heat.
  5. Pour batter into the pan and spread evenly.
  6. Cook until the bottom becomes golden and crisp.
  7. Flip carefully and cook the other side.
  8. Drizzle lightly with sesame oil.
  9. Slice into serving pieces.
  10. Serve warm with soy sauce and garnish with fresh parsley.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 41mgSodium: 286mgPotassium: 263mgFiber: 2gSugar: 2gVitamin A: 2933IUVitamin C: 13mgCalcium: 33mgIron: 2mg

Notes

• Cook over medium heat for crisp texture
• Use thinly sliced vegetables for even cooking
• Add chili flakes for extra spice if desired

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