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Vegan Korean Pancakes

Crispy on the outside, chewy in the middle, and loaded with lots of veggies! These crispy, toasty Korean pancakes are so tasty, and incredibly easy to make! Here's a 15-minute recipe for the ultimate Korean comfort food.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Side Dish
Cuisine: Vegan, Vegetarian
Servings: 2 people

Ingredients

  • 1 tbsp sesame oil

for the batter

  • 80 grams cake flour or all-purpose flour (GF option: chickpea flour 90 g)
  • 30 grams potato starch or cornstach
  • 230 ml vegan soup stock Chinese or vegetable soup stock/bouillon

veggies

  • 50 grams Chinese chives chopped
  • 50 grams carrots shredded
  • 50 grams king oyster mushrooms diced
  • 1/2 onion sliced

dipping sauce

  • 2 tbsp tamari or low-sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp roasted white sesame seeds
  • 1/2 tbsp scallions minced
  • 1/2 tsp gochugaru (Korean chili powder) or red chili flakes (adjust to taste)

Instructions

  • In a large bowl, combine all the ingredients for the batter. Add the veggies, and mix well to combine.
  • Heat sesame oil in a frying pan, and ladle some of the pancake mixture. Cook on medium heat on both sides until crispy and golden, about 3~4 mins per side. 
    Pro tip for crispy pancakes: spread the mixture evenly, and use a spatula to gently press down on the pancakes while they are cooking.
  • Cut the cooked pancakes into squares, and serve with the dipping sauce. And enjoy!