Description
Crispy, savory vegetable pancakes made with turmeric-infused batter, fresh scallions, carrots, peppers, and cabbage. A light, textured Korean side dish with a tangy soy dipping sauce.
Ingredients
200 g all-purpose flour
3 tablespoons cornstarch
250 ml ice-cold water
1 teaspoon turmeric
1 teaspoon baking powder
½ teaspoon salt
1 cup finely chopped scallions
1 cup grated carrots
1 cup julienned cabbage
½ cup diced bell peppers
Instructions
Finely chop scallions, grate carrots, julienne cabbage, and dice bell peppers
Mix flour, cornstarch, turmeric, baking powder, and salt in a bowl
Add ice-cold water and whisk into smooth batter
Fold in chopped vegetables gently
Heat oil in a non-stick pan (medium-high heat)
Ladle batter by ¼ cup portions and flatten into patties
Cook 2-3 minutes per side until golden and crisp
Drain on paper towels
Serve warm with tangy soy dipping sauce (½ cup soy sauce + 1 tbsp rice vinegar + 1 tbsp sesame oil)
Notes
Use rice flour instead of all-purpose for extra crunch
Chill batter 15 minutes before cooking for crispier results
Ensure batter remains thin; adjust with more water if needed
Customize vegetables with zucchini or mushrooms
Storage tip: Keep leftovers in airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 15
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.8g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg