After succumbing to yet another kitchen purchase, a new and dazzling four-slot omelette pan, despite my precarious kitchen space, I decided that my obsessive-compulsive instinct had to find meaning in some useful preparation that would make it a protagonist! And so, for this purpose, the legendary Korean pancakes came to my rescue. If you don’t know them yet, you absolutely must try them! These are exquisite egg-free and lactose-free batter pancakes, hence vegan, with grated or finely julienned vegetables, then cooked in a pan. Needless to say, you can also make them in any crepe pan and even if they don’t turn out perfectly shaped, no problem, they’ll still be delicious! They are indeed irresistible, perfect to enjoy hot as an informal appetizer or as a vegetable main course accompanied by a fresh salad. Of course, as with all those recipes from which I draw inspiration, I try to put my personal touch, a sort of signature of that dish! And here the choice falls on adding a bit of sweet paprika and a portion of cornmeal in the batter, specifically the fumetto type, with a finer texture compared to the fioretto, which in my opinion will give a much bolder flavor! Serve them accompanied by soy sauce or some sauce based on Greek yogurt and herbs, they will be truly irresistible!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8-10 pancakes
- Cooking methods: Griddle
- Cuisine: Korean
- Seasonality: All Seasons
Ingredients:
- 2/3 cup all-purpose flour
- 1/3 cup corn flour (very fine)
- 1 cup sparkling water (ice cold)
- 1 tsp sweet paprika
- as needed extra virgin olive oil
- 1 pinch salt
- 2 carrots (small or 1 large)
- 1 white zucchini (medium)
- 1 red onion (small)
- 1 fresh spring onion
Tools:
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Spoon
- 1 Crepe pan
Steps:
Start by washing and cleaning the vegetables. Then cut the zucchini and carrot into strips, and slice the red onion and fresh spring onion very thinly (fig. 1).
In a bowl, sift the flours with a pinch of salt (fig. 2), then add the sweet paprika and mix well (fig. 3).
Pour the cold water gradually, working with a hand whisk (fig. 4), until you obtain a smooth and homogeneous batter (fig. 5).
Add the chopped vegetables and mix well to combine all the ingredients (fig. 6).
In a four-slot pan or a well-heated and oiled non-stick pan, pour two tablespoons at a time of this batter to form the pancakes (fig. 7). After a few minutes, flip them with a spatula and continue cooking until golden brown (fig. 8).
Turn off and serve!
And voilà… your Korean vegetable pancakes are ready to be enjoyed!
Bon Appétit from FeFè’s Kitchen!
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS.
Storage
👉 You can store the Korean vegetable pancakes in the fridge in an airtight container for up to 1-2 days. If you want to prepare in advance, you could make the batter one day before and store it in the fridge covered with plastic wrap. In this case, it should be stirred again before use.
👉 You can store the Korean vegetable pancakes in the fridge in an airtight container for up to 1-2 days. If you want to prepare in advance, you could make the batter one day before and store it in the fridge covered with plastic wrap. In this case, it should be stirred again before use.
Tips, Notes, Variations, and Suggestions
🟣 Besides this vegetarian version, you can also try a variant with the addition of meat or fish or make a sweet version with spreadable creams.
