Crispy Korean Pancakes with Green Onions and Veggies
Make Crispy Korean Pancakes with Green Onions and Veggies for a quick, delicious appetizer. After making these many times, I discovered the trick to a perfect crispy crust. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic and Easy Miso Glazed Eggplant Recipe for Dinner.
Why This Crispy Korean Pancakes with Green Onions and Veggies Is Pure Comfort
- Golden, crispy crust
- Packed with fresh veggies
- Better than takeout
- Easy to customize
What You'll Need for Crispy Korean Pancakes with Green Onions and Veggies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup all-purpose flour
- 1/2 cup cold water
- 1/2 cup chopped green onions
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- Vegetable oil, for frying
- Optional: Dipping sauce (soy sauce, vinegar, sugar)
- Optional: Toasted sesame seeds
- Optional: Chopped green onions
📝 Ingredient Notes
- all-purpose flour: You can substitute with gluten-free flour.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Slotted spoon — Helps drain excess oil from the pancakes. → See on Amazon
How to Make Crispy Korean Pancakes with Green Onions and Veggies
- Step 1: In a large bowl, whisk together flour, water, salt, black pepper, garlic powder, and ginger powder until smooth.
- Step 2: Add chopped green onions, carrots, and zucchini to the batter. Stir until well combined.
- Step 3: Heat a non-stick skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.
- Step 4: Pour 1/4 cup of batter into the skillet for each pancake. Cook until golden brown and crispy, about 3-4 minutes per side.
- Step 5: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with dipping sauce, toasted sesame seeds, and chopped green onions.
Cook's Tips for Perfect Crispy Korean Pancakes with Green Onions and Veggies
- Common mistake and fix: Avoid overmixing the batter to prevent tough pancakes. Mix until just combined.
- Pro tip: For a lighter pancake, let the batter rest for 10 minutes before cooking.
- Pro tip: To make these pancakes gluten-free, substitute the all-purpose flour with gluten-free flour.
Storing & Reheating Crispy Korean Pancakes with Green Onions and Veggies
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pancakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead of time and stored in the fridge for up to 1 day.
Freezing Crispy Korean Pancakes with Green Onions and Veggies
Freeze cooked pancakes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover pancakes in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat leftover pancakes in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a spicy version, add 1-2 tablespoons of gochujang to the batter.
- Best substitution: Substitute the vegetables with your favorite combination of veggies.
- Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are not crispy, try cooking them in a little more oil and increasing the heat to medium-high.
Want to level up this recipe?
High-quality vegetable oil — Ensures even cooking and prevents sticking. Pays for itself vs takeout. → Check price on Amazon
Crispy Korean Pancakes with Green Onions and Veggies
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold water
- 1/2 cup chopped green onions
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
Seasonings
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- Vegetable oil, for frying
Optional Toppings
- Dipping sauce (soy sauce, vinegar, sugar)
- Toasted sesame seeds
- Chopped green onions
Instructions
- Step 1: In a large bowl, whisk together flour, water, salt, black pepper, garlic powder, and ginger powder until smooth.
- Step 2: Add chopped green onions, carrots, and zucchini to the batter. Stir until well combined.
- Step 3: Heat a non-stick skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.
- Step 4: Pour 1/4 cup of batter into the skillet for each pancake. Cook until golden brown and crispy, about 3-4 minutes per side.
- Step 5: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with dipping sauce, toasted sesame seeds, and chopped green onions.
Notes
- Chef tip: For a spicy version, add 1-2 tablespoons of gochujang to the batter.
- Best substitution: Substitute the vegetables with your favorite combination of veggies.
- Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are not crispy, try cooking them in a little more oil and increasing the heat to medium-high.
Storage
- Fridge: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Oven reheat: Reheat leftover pancakes in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat leftover pancakes in the microwave for 20-30 seconds.
- Make ahead: The batter can be made ahead of time and stored in the fridge for up to 1 day.
Nutrition Per Serving
- Calories: 220
- Protein: 6g
- Fat: 8g
- Carbs: 30g
- Fiber: 2g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Korean Pancakes with Green Onions and Veggies FAQs
Yes, you can make the batter ahead of time and store it in the fridge for up to 1 day. However, it's best to cook the pancakes fresh for the crispy texture.
If the pancakes are not crispy, try cooking them in a little more oil and increasing the heat to medium-high. Also, avoid overmixing the batter.
Yes, you can freeze cooked pancakes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
Serve these pancakes with a dipping sauce made from soy sauce, vinegar, and sugar. You can also top them with toasted sesame seeds and chopped green onions.
Yes, you can make these pancakes gluten-free by substituting the all-purpose flour with gluten-free flour.
A Warm Final Note
I can’t wait for you to try Crispy Korean Pancakes with Green Onions and Veggies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
