Korean food is delicious. The drawback of some ethnic food is it can be hard to replicate without special ingredients. But you won’t find any tricky techniques or hard-to-find ingredients in this easy recipe. It is packed with vegetables, but tastes like a sinful cheat meal. Try it today!
Awesome & Healthy Korean-Inspired Veggie Pancakes
- 2 carrots (~ 1 ½ cups)
- 1 medium yellow squash (~ 2 cups)
- 1 medium zucchini (~ 2 cups)
- 2 bunches of green onion (~ 1 ½ cups)
- 1 cup all purpose flour
- 1 cup chickpea flour (or an additional 1 cup all purpose flour)
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp pepper
- 2 eggs beaten
- ¾ cup water
- vegetable oil for frying
- 3 Tbsp low sodium soy sauce
- 2 Tbsp rice vinegar
- 1 green onion minced
- 1 clove garlic minced
Cut off the stem ends of the zucchini, squash, and carrots. Don't peel. Use a spoon to scrape out the soft, seedy part of the zucchini and squash.
Use a food processor to grate the carrots, squash, and zucchini.
Slice off the roots of the green onions and the top 3 inches. Thinly slice. All the vegetables together should total about 7 cups. Add additional vegetables as needed.
Add vegetables, flour, chickpea flour, garlic, salt, and pepper to a large bowl. Mix until vegetables are covered with flour.
Add beaten eggs and water to vegetable/flour mixture. Mix to combine.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon of oil. Let oil heat through. Spread about ¾ cup veggie mixture as thinly as possible in the pan. Having holes in your pancake is better than having it too thick so don't hold back. Spread it thin.
Cook about 5 minutes. Bottom should be well browned. Lift pancake and add another tablespoon of oil to the pan if the pan is dry. Flip pancake. (Don't be scared. They hold together well.) Cook pancake about 3 minutes.
To make dipping sauce mix all ingredients in a small bowl. Serve pancake hot with dipping sauce.
This dish is closely related to jeon, a Korean pancake. I was first introduced to jeon by my cousin’s husband. He loves Korean food since he lived in Korea for 2 years during his church mission. Well it is delicious, so I tried to replicate it at home and it is easy to make!
This differs from authentic jeon because I use chickpea flour to replace some of the white flour. If you don’t want to bother with chickpea flour feel free to use all purpose flour. Chickpea flour adds extra protein and has fewer carbs than regular flour. Win-win.
Look at all those veggies! I left all my vegetables unpeeled (yes, even my carrots) and you should too! It doesn’t change the flavor but it does make it a lot easier. Use the grater on your food processor to make this recipe in a snap!
This is a great dish to introduce kids gently to new flavors. My picky toddler refused to try this the first two times I made it. Then the third time she took a tiny bite and asked for a second tiny bite. Then she asked for bread with honey. But that’s progress in my book.