Korean Pancakes Recipe

All-purpose flour: The base of the batter, providing structure and texture.

Cold water: Helps to create a smooth batter consistency.

Soy sauce: Adds a savory, umami flavor to the batter.

Salt: Enhances the overall flavor of the pancakes.

Julienned mixed vegetables: A mix of carrots, zucchini, and green onions for texture and taste.

Vegetable oil: Used for frying the pancakes to a crispy, golden brown.

For an extra crispy texture, make sure your vegetable oil is hot before adding the batter to the frying pan. You can test the heat by dropping a small amount of batter into the oil; if it sizzles immediately, the oil is ready. Additionally, avoid overcrowding the pan to ensure even cooking and crispiness.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative that provides a similar texture and is high in protein.

• cold water - Substitute with sparkling water: Sparkling water can make the batter lighter and crispier due to the carbonation.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content and flavor.

• julienned mixed vegetables - Substitute with shredded cabbage and bell peppers: Shredded cabbage and bell peppers can provide a similar texture and add a different flavor profile to the pancakes.

• vegetable oil - Substitute with coconut oil: Coconut oil is a good alternative for frying and can add a subtle coconut flavor to the pancakes.

• Allow the Korean pancakes to cool completely before storing. This prevents condensation, which can make them soggy.

• Place a sheet of parchment paper between each pancake to prevent them from sticking together.

• Store the pancakes in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.

• For short-term storage, keep the container in the refrigerator. The pancakes will stay fresh for up to 3 days.

• For longer storage, place the container in the freezer. The pancakes can be frozen for up to 2 months.

• When ready to eat, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are heated through and crispy.

• Alternatively, you can reheat them in a skillet over medium heat with a small amount of vegetable oil to restore their crispiness.

• Avoid microwaving the pancakes as it can make them rubbery and less enjoyable.

• If you have leftover batter, store it in an airtight container in the refrigerator for up to 2 days. Stir well before using again.

• To freeze the batter, pour it into a resealable plastic bag, lay it flat, and freeze. Thaw in the refrigerator overnight before using.

• Preheat your oven to 350°F (175°C). Place the Korean pancakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and regain their crispiness.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the Korean pancakes in the skillet and cook for 2-3 minutes on each side until they are warmed and crispy.

• Use a toaster oven set to 350°F (175°C). Place the Korean pancakes directly on the rack or on a baking sheet. Toast for 5-7 minutes until they are hot and crispy.

• For a quick method, use the microwave. Place the Korean pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Korean pancakes in the air fryer basket in a single layer. Cook for 3-5 minutes until they are hot and crispy.

• Mixing bowl: Use this to whisk together the flour, cold water, soy sauce, and salt until smooth, and to mix in the julienned vegetables.

• Whisk: Essential for blending the flour, water, soy sauce, and salt into a smooth batter.

• Frying pan: This is where you will cook the pancakes, ensuring they become golden brown and crispy.

• Ladle: Handy for pouring the batter into the frying pan in even portions.

• Spatula: Use this to flip the pancakes and ensure they cook evenly on both sides.

• Measuring cups: Necessary for accurately measuring the flour and water.

• Measuring spoons: Useful for measuring the soy sauce and salt.

• Knife: Needed for julienning the mixed vegetables like carrots, zucchini, and green onions.

• Cutting board: Provides a safe surface for cutting and preparing the vegetables.

• Serving plate: Use this to serve the hot pancakes once they are cooked.

Prepare ingredients in advance: Chop and julienne the vegetables ahead of time to streamline the cooking process.

Use a non-stick pan: A non-stick pan ensures even cooking and reduces the need for excessive oil.

Batch cooking: Cook multiple pancakes at once if your pan is large enough to save time.

Pre-mix batter: Prepare the batter and store it in the fridge for up to a day to cut down on prep time.

Use a food processor: Quickly julienne the vegetables using a food processor to save time on manual cutting.