Korean Vegetable Pancakes | PCC Natural Markets

Korean Vegetable Pancakes

Ho Bak Jun

Yield: about 14 (3-inch) pancakes

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

A delicious Korean side dish traditionally made from sliced zucchini. Here, the zucchini are shredded and mixed with fresh herbs and spices for a more robust flavor. Serve with Sesame Seed Dipping Sauce or tamari sauce.



Combine zucchini, carrots and salt in a colander. Place the colander in the sink and let sit for 15 minutes. Using a clean dish towel, squeeze out as much moisture from zucchini and carrots as possible (this is easiest done in batches).

Place zucchini, carrots, green onions, garlic, ginger, flour, water and sesame oil in a bowl. Mix just until combined.

Heat oil in a large, heavy skillet over medium-high heat. Drop zucchini batter by 1/4 cupfuls into the pan. Cook until golden and crisp, 4 to 6 minutes per side. Continue with remaining batter, adding more oil as needed.

Serve with Sesame Seed Dipping Sauce or tamari sauce.

Recipe by Jackie Freeman, PCC Chef

More about: carrots, pancakes, zucchini


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login