Korean Vegetable Pancakes

This tasty snack is so easy to make and everyone enjoys them. Once you start making them, you can make them with many variations. Best served with kimchi.

Ingredients for the Sauce

  • 1/4 cup soy sauce
  • 2 tbsp garlic, finely chopped
  • 2 tbsp spring onions, finely chopped
  • 1 tbsp green chillies, finely chopped
  • date paste to taste

Ingredients for the Pancakes

  • 1 cup spring onion greens, cut in 2 inch length
  • 1/4 cup sliced onions
  • 1 cup wheat flour
  • water
  • salt to taste


Mix all the ingredients of the sauce together and let it sit. This sauce can also be stored for a few days.

Mix the wheat flour with water till you get a thick consistency which is suitable for pancakes (can be poured on a pan and not run). Add the spring onion greens and onions and salt and let it sit for 1/2 hour. Heat a hot iron griddle. Pour the pancakes in the size desired. Mini pancakes of 2 inch diameter are nice too. Cook on both sides. Serve with the sauce and kimchi.


Instead of the spring onions and onions use, sweet potatoes that have been blended in a blender to make a paste. Add less flour to get the right consistency.

Mixture of zucchini, carrots and onions or spring onion shreds.

Radish shreds.

Pumpkin shreds with spring onions.

Vegetables of your choice.

Serves 3-4