Korean pancakes are a popular dish at social gatherings and a favorite in Korean cuisine. This delicious Korean pancake recipe features a wonderful blend of crispy batter and tasty vegetable fillings. You can enjoy the traditional seafood version or try my plant-based twist with king oyster mushrooms.
These pancakes are not just great as a savory side dish; they also make a fantastic appetizer that’s hard to resist. So, let’s dive into this versatile and beloved Korean dish. It’s perfect for bringing a bit of Korean culinary tradition to any meal or gathering!
Delicious Korean Pancakes: Perfect for Any Occasion
Korean pancakes are a big favorite in Korea, and it’s easy to see why—they’re full of flavor and can be made in many ways. You can add all sorts of ingredients to these Korean pancakes, from kimchi to colorful vegetables like chives and carrots.
Traditionally, these pancakes are made with seafood or meat, but my personal favorite combines both seafood and veggies. Since I switched to a plant-based diet, I now use king oyster mushrooms instead of seafood, and believe me, it’s just as delicious!
These pancakes are pan-fried and usually made with white flour, making them a tempting treat, especially during the holidays. I often make them for my daughters during our holiday gatherings, and they’re always a hit! They taste even better when served with a soy sauce dipping sauce, which really enhances their flavor.
How to Make the Perfect Batter
Making the perfect batter for delicious Korean pancake recipe is all about finding the right balance. Start by mixing the flour and water together until you have a smooth batter that’s a bit thicker than regular pancake batter. This will be the base for your tasty mix of vegetables.
When you add the vegetables, remember that they have their own moisture. To keep the batter from becoming too thin, aim for a slightly thicker consistency. This way, when the veggies release their juices, the batter will still hold its shape.
Here’s a tip for getting the most out of your vegetables while keeping a good texture: make sure the batter just lightly coats the veggies. This will give you that satisfying crunch and let each ingredient’s flavor come through.
The goal is to wrap the vegetables in the batter without covering them completely, creating a nice mix of textures and tastes in every bite of your delicious Korean pancakes.
Tips for Frying the Pancakes
When it comes to cooking these pancakes, turn the heat on to medium-high and be generous with the oil to achieve that beautiful golden color on the outside. A good non-stick frying pan is essential, as it helps prevent the pancakes from sticking and allows for easy flipping. Using a light vegetable oil will give you that nice, crispy edge that everyone loves.
Once the pan is hot, pour in the batter and watch as it starts to sizzle. This is a sign that you’re on the right track! Allow the pancakes to cook until they develop a lovely golden brown color on one side before carefully flipping them to cook the other side. The result will be a wonderful mix of textures and flavors that’s hard to resist.
Delicious Korean Pancake Recipe
Ingredients
- 3 cups of white flour or Korean pancake mix
- 1 – 1 ½ cups of water
- 1 cup of chopped king oyster mushrooms (or any mushrooms)
- 1 small yellow onion, thinly sliced
- 1 small carrot, thinly sliced
- Chives or 1-2 stems of green onions
- 1 zucchini, sliced thinly
- Oil for frying (preferably a light vegetable oil)
- ½ teaspoon of salt (optional)
- Any kind of seafood, like shrimp, squid, or clams (if not vegan)
For the Dipping Sauce
- 2-3 Tbs soy sauce
- 1 tablespoons rice vinegar
- 1/2 Tsp of red Korean Red pepper flakes
Instructions
1. Prepare the Batter: In a large mixing bowl, combine the flour with water until you achieve a smooth, pancake-like batter consistency. Then, adjust the amount of water to get the right texture.
2. Prepare the Vegetables: Chop the onion, carrot, zucchini, mushrooms, and any other preferred vegetables into thin slices.
3. Mix the Ingredients: Add the chopped vegetables and any other ingredients into the batter. Gently, mix everything together until well combined.
4. Heat the Pan: Heat a non-stick skillet or frying pan over medium-high heat. Then, add a generous amount of oil to coat the bottom of the pan.
5. Cooking the Pancakes: Pour a ladleful of the batter onto the heated pan. Spread it evenly into a round shape. Then, cook for a few minutes until the bottom of these delicious Korean pancakes becomes crispy and golden brown.
6. Flip and Cook: Carefully flip the pancake using a spatula. Then, add more oil around the edges if needed. Cook the other side until it’s crispy and golden brown.
7. Repeat: Continue making pancakes with the remaining batter and ingredients, adding oil to the pan as needed.
8. Prepare the Dipping Sauce: Mix together the soy sauce, rice vinegar, and red pepper until well combined. Then, adjust the seasoning to taste.
9. Serve: Cut the pancakes into wedges and serve them hot with the dipping sauce on the side.
The Joy of Making Delicious Korean Pancakes
Making delicious Korean pancakes is a fun and enjoyable experience. This dish is one of my favorites because you can customize it with your preferred ingredients. Additionally, these pancakes are perfect for any occasion, whether it’s a casual meal or a special gathering. So, gather your ingredients, get creative, and savor every bite of these tasty pancakes. I’m confident you’ll love them just as much as I do!
Don’t forget to check out my recipe for kimchi and chive pancakes too! They’re another tasty option you’ll love!