Korean-style Vegetable Pancake

Korean-style Vegetable Pancake is a savory, crispy delight packed with colorful vegetables, making it a perfect vegetarian option for lunch. Enjoyed with a soy dipping sauce, this dish brings a satisfying crunch and a burst of flavor in every bite.

Ingredients

• All-purpose flour - 100 grams
• Cornstarch - 30 grams
• Water - 200 milliliters
• Carrot - 1 medium, grated
• Zucchini - 1 medium, grated
• Green onion - 3 stalks, chopped
• Red bell pepper - 1 small, finely diced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 4 tablespoons
• Soy sauce - 2 tablespoons (for dipping)
• Sesame oil - 1 teaspoon (for dipping)

Steps

1. In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper.
2. Gradually add water to the dry ingredients, whisking until you achieve a smooth batter.
3. Stir in the grated carrot, zucchini, chopped green onion, and diced red bell pepper until the vegetables are well coated.
4. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
5. Pour half of the batter into the skillet, spreading it out evenly to form a pancake.
6. Cook for about 4-5 minutes or until the bottom is golden brown, then flip and cook for an additional 4-5 minutes on the other side.
7. Remove the pancake and keep it warm. Repeat with the remaining batter, adding more oil as needed.
8. For the dipping sauce, combine soy sauce and sesame oil in a small bowl.
9. Serve the pancakes hot with the dipping sauce on the side.

Nutrition

• Calories: 230
• Protein: 5 g
• Carbs: 32 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of fiber, aiding in digestion.

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