Crispy outside, soft inside, and packed with colourful vegetables — a healthier Indian-kitchen-friendly version of the Korean vegetable pancake.
🥕 Ingredients for making Korean Pancake at home:
- ½ cup besan
- 2 tbsp rice flour
- ½ cup water, as needed
- ¼ cup finely sliced cabbage
- ¼ cup carrot, julienned
- ¼ cup capsicum, thinly sliced
- ¼ cup spring onion
- 1 small green chilli, finely chopped
- ½ tsp grated ginger
- ½ tsp chilli flakes
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp soy sauce
- 1 tsp sesame seeds
- 1 tsp oil for cooking
👩🍳 Method
- Make the batter: Mix besan, rice flour, salt, pepper, chilli flakes and soy sauce. Add water gradually to make a thin, pourable batter.
- Add cabbage, carrot, capsicum, spring onion, chilli and ginger. Mix well so the vegetables are coated but the batter doesn’t become too thick.
- Heat a non-stick pan and lightly grease it with oil.
- Pour the mixture onto the pan and spread it into a thin pancake.
- Cook on medium heat for 3–4 minutes until the bottom becomes golden and crisp.
- Flip carefully and cook the other side until crisp.
- Sprinkle sesame seeds and spring onion on top.
- Cut into wedges and serve hot.
🥢 Quick Korean-Style Dipping Sauce
Mix:
- 1 tbsp soy sauce
- 1 tsp vinegar
- ½ tsp sesame seeds
- Chilli flakes
- A little grated garlic
- 1–2 tsp water
Healthy tip: Keep the pancake thin and use minimal oil for better crispiness without making it heavy. You can also add tofu, mushrooms or paneer for extra protein.