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.
Prep Time15 minutes mins
Cook Time10 minutes mins
Course: Appetizer
Cuisine: Korean, Vegan
Keyword: korean pancake, pea shoots, vegan korean pancake, vegetable pancake, yachaejeon
Servings: 5
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
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!