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Korean Vegetable Pancake

Loaded with colourful, crunchy vegetables and packed with flavour, this Korean vegetable pancake is a wonderful breakfast. Serve this super easy and savoury pancake for a leisurely Sunday brunch or rushed snack and you will love it. Kid-approved and vegan, this Korean vegetable pancake is a delight to have.


  • 1 Cup All Purpose flour
  • 2 Tbsp Corn Starch
  • 1 Pinch Baking powder
  • ½ Tsp Black Pepper,crushed
  • Black salt /Salt to taste
  • 1-1.5 Cups Water
  • ½ Cup Shreded Potato
  • 1 Cup Purple Cabbage
  • ½ Cup Shredded Carrot
  • 1 Chopped Green Chili Pepper
  • 1 Bunch Chopped Scallion
  • ½ Cup Sliced Onion(Optional)
  • 4 Tbsp Oil of your choice
  • ½ Cup Sliced mushroom
  • ¼ Cup Sliced Red Pepper
  • 1 Tbsp Chopped Garlic


  • Take a large bowl.Mix all the dry ingredients.
  • Mix dry ingredients with water.Use a whisk to make a lump- free batter.Consistency will be pancake -like batter.
  • Mix in the vegetables and coat them properly.
  • Take a non- stick pan or a heavy cast iron pan .Its always easy to handle pancakes in a non stick pan.(for beginner cook)
  • Heat 1 -1.5 tbsp oil into the pan(enough to cook a crispy pancake).
  • Pour batter with a ladle and spread it around. Size depends on your choice.
  • You can make it thick or thin.
  • Cook till one side turns golden and crispy. Use medium flame for that.
  • Turn it over and cook till another part also gets crispy. Make sure its cooked perfectly.
  • Remove on a plate.
  • Serve with a dip of your choice.