Vegetable Pancakes
HB-16887 · Hand-built original · Korean
A rainbow of julienned vegetables — zucchini, potato, carrot, onion, and perilla — is bound in a thin pancake batter and fried until crisp. The tuna fish sauce gives the batter a quiet savoriness.
KoreanSideGluten-freeDairy-freeEgg-free
Main ingredient: mixed vegetables
Pairs well with: soy dipping sauce, kimchi, makgeolli, steamed rice
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1/2 zucchini
- 1/2 potato
- 1/3 carrot
- 1/2 onion
- 4 perilla leaves
- 1 red chili pepper
- 1 Cheongyang chili pepper
- 2/3 paper cup pancake mix (buchimgaru)
- 1/3 paper cup water
- salt, a little
- 1 tablespoon tuna fish sauce
- cooking oil, as needed
Method
- Julienne the onion thinly and cut the perilla leaves into small pieces.
- Slice both chili peppers on a diagonal, and julienne the zucchini, carrot, and potato thinly with a peeler.
- Soak the julienned potato briefly in cold water to wash away its starch, then drain it.
- Toss all the cut vegetables with the salt in a mixing bowl.
- Add the pancake mix, the water, and the tuna fish sauce and stir the vegetables into a loose batter.
- Fry ladles of the batter in hot cooking oil, flattening each pancake, until both sides turn golden and crisp at the edges.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).