Korean Vegetable Pancakes

By November 23, 2020May 3rd, 2024Recipes

Chef Shaquay is showing us how to make Korean pancakes with scallion and farm-fresh vegetables from Katchkie Farm! One of the main ingredients that will provide so much flavor is kimchi. Kimchi is a spicy fermented cabbage that will add probiotics, which are great for digestive health. These pancakes are loaded with veggies, and this recipe is a great way to add in a variety of veggies within just one dish. You can pan fry the pancakes or cook them in a waffle iron. After cooking the pancakes, you can create a quick dipping sauce with soy sauce, ginger, rice wine vinegar, agave, and sesame oil. 

Korean Vegetable Pancakes

3 – 4 servings



Box grater
Skillet pan
Large spoon or spatula
Cutting board
Two bowls
Measuring cup
Waffle iron (optional)



For the pancakes 

½ cup all-purpose flour
½ cup potato starch
¾ teaspoon fine sea salt, plus more as needed
½ teaspoon baking powder
¾ cup ice water
1 large egg
1/3 cup finely chopped kimchi
4 cups finely chopped or grated mixed vegetables
4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
2 tablespoons vegetable, plus more as needed

For the dipping sauce  

3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste
1 teaspoon finely grated fresh ginger or garlic (optional)
½ teaspoon sesame oil, plus more to taste
1 teaspoon Agave Syrup (Honey or Maple Syrup is a great 

Method of Preparation: 

  1. Place 4 cups of finely chopped or grated mixed vegetables in a large mixing bowl, set aside.
  2. In a small mixing bowl, whisk together dry ingredients- flour, potato starch, salt and baking powder. In a separate mixing bowl, whisk chopped kimchi, egg, and cold water. 
  3. Pour the kimchi mixture into the dry ingredients and combine with a spoon or rubber spatula. 
  4. Once the dry and wet ingredients are fully incorporated, combine with the vegetables in the large mixing bowl. 

Pan Method:

  1. Pre- heat a large skillet to medium heat with 1 tablespoon of vegetable oil. 
  2. Using a 1/4 cup measure- spoon out vegetable batter in skillet, flattening the mound a bit while it is in the pan. You should be able to make 3 at a time.
  3. Cook in pan for 3-4 minutes or until batter puffs and edges are crispy. Flip to the other side and cook for an additional 2 minutes. Once golden brown on both sides remove from pan and place on a towel lined platter to soak up excess oil. 


Waffle Iron Method:

  1. Pre- heat waffle iron. Once ready, spray with nonstick cooking spray.
  2. Spoon out 1/2 cup full of batter onto waffle iron- spreading evenly on surface. 
  3. Close iron and let cook until golden brown.

To Serve: 

In a small mixing bowl whisk all ingredients for the dipping sauce. Garnish vegetable pancakes with sliced scallion and dipping sauce on the side.