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Korean Vegetable Pancakes

Photo by Vinita Punjabi

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.


For the Sauce

  • ¼ cup soy sauce
  • 2 tbsp finely minced garlic
  • 2 tbsp finely chopped spring onions
  • 1 tbsp finely chopped green chillies
  • Date paste to taste

For the Pancakes

  • 1 cup whole wheat flour
  • Sufficient water to make a pourable batter
  • 1 cup spring onion greens that have been cut in 2″ length
  • ¼ cup sliced onions
  • Unrefined salt to taste


For the Sauce

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

For the Pancakes

Mix the whole wheat flour with water, until you get a thick consistency which is suitable for pancakes (can be poured on a pan and not run). Add the spring onion greens, onions and salt and let it sit for ½ an hour. Heat an iron griddle. Pour the pancakes in the size desired. Mini pancakes of 2″ diameter are nice too. Cook on both sides.

Serve with the sauce (recipe above) 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.

A mixture of zucchini, carrots and onions or shredded spring onion

Shredded radish

Shredded pumpkin with spring onions

Vegetables of your choice.

Serves 3 – 4


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