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Korean Veggie Pancakes


  • 1 c. all purpose flour
  • 1 egg optional
  • ¾ c. water add more water if you'd like lighter pancakes
  • 1 tsp. seasoned salt
  • 1 carrot julienned or shredded
  • ½ a large potato cut very thinly, or used thawed hashbrowns
  • ½ red pepper seeded and sliced julienne, cut in 2-inch sections.
  • 1 zucchini sliced julienne, cut in 2-inch sections
  • 3 small stalks bunches green onions cut in half-inch sections


  • Prepare you vegetables in thin slices or use a julienne peeler, set aside.
  • In a large bowl, combine flour, water, egg, seasoned salt, and pepper.
  • Add zucchini, green onions, potato, carrots and bell pepper, combine until well incorporated.
  • If you feel the mixture is too thick, add a little water.
  • This will all depend if you enjoy a thicker or lighter pancake.
  • In a square pan, add olive oil and allow to heat. Add a THIN layer of batter and brown on both sides. Enjoy with a side of ponzu sauce.