These Korean Vegetable Pancakes are made with pea shoots, zucchini, and gluten-free flour so they’re crispy on the outside and soft and tender in the center. Served with a gluten-free tamari dipping sauce for a delicious appetizer or side dish!

There are many different kinds of pancakes in Korean cuisine. they’re always crispy and golden on the outside and thick in the center. And these vegan veggie-packed pancakes are no different. if you love Korean pancakes, you must try this recipe!

Ingredients for Pea Shoot Pancakes

Here’s what you need for this easy pancake recipe:

• Pea shoots. You can use any kind of microgreen that’s available to you.
• Scallions and shallots. for the signature allium flavor base.
• Zucchini. Yellow squash will also work.
• Flour and cornstarch. You can use regular all-purpose flour or gluten-free.

Dipping Sauce

I like to make a simple tamari-bassed sauce to serve with these vegan pancakes. To whip it up, you’ll need:

• Tamari. Or gluten-free or regular soy sauce.
• Sesame oil. I like the nuttier flavor of toasted sesame oil.
• Rice wine vinegar. This is easy to find at most well-stocked grocery stores.
• Sugar. I use coconut sugar, but another kind of granulated sweetener will work too.

Can I Store Leftover Pancakes?

These pancakes are best enjoyed fresh off the stove. But if you have leftovers, you can store them in an airtight container in the fridge for up to three days. Reheat them in a hot skillet on the stove so they stay crispy. I recommend making a fresh batch of dipping sauce to serve them a second time for the best flavor.

More Asian Pancake Recipes

• Taiwanese Scallion Pancakes (vegan, gluten free)
• Korean Mung Bean Pancakes – Bindaetteok/빈대떡 (vegan, gluten free)
• Korean Sweet Cinnamon Pancakes – Hotteok/호떡 (vegan, gluten free)

If you make these crispy Korean vegetable pancakes, be sure to let me know what you think with a comment below!

Korean Vegetable Pancakes (vegan, gluten free)

These pretty green pancakes are made with vegetables, pea shoots, and glutenf-ree flour for a vegan savory side dish.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Course Appetizer

Cuisine Korean, Vegan

Servings 5

Ingredients

  

1x2x3x

Pancakes

• 2-3 cups pea shoots or other microgreen
• 5 scallions thinly sliced
• 2 shallots thinly sliced
• 1 zucchini thinly sliced
• 1 1/4 cup flour use gluten free if desired
• 3 tbsp cornstarch
• 1/2 tsp salt
• 1 1/2 cup filtered water
• 3-4 tbsp neutral oil more as needed

Dipping Sauce

• 1/4 cup tamari
• 1 tbsp toasted sesame oil
• 2 tsp rice wine vinegar
• 1 pinch salt more to taste
• 1 pinch black pepper more to taste
• 1 clove garlic grated
• 2 tsp coconut sugar

Instructions

 

• Start by preparing your batter by whisking flour, cornstarch and salt to combine. Slowly stream in water while you whisk until a batter forms.
• Next, mix in pea shoots, scallions, shallots and zucchini and stir to combine. The mixture should be mostly vegetables, do your best to make sure each vegetable piece is coated.
• Heat a skillet or pan on medium heat and add enough oil to coat. Once sizzling, add about 1/3 or 1/2 cup batter to the pan and use a spatula to quickly spread the batter as thin as possible. Let cook for about 3 minutes, until bubbles form on the surface and a nice golden crust has formed. Flip, and repeat on the other side. Season with salt, set aside and repeat with remaining batter.
• To serve, slice into bite sized pieces or triangles, whisk together dipping sauce ingredients and enjoy!

Video

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A post shared by Remy Morimoto Park | Vegan (@veggiekins)

Keyword korean pancake, pea shoots, vegan korean pancake, vegetable pancake, yachaejeon

Tried this recipe?Let us know how it was!