This Korean Zucchini pancake recipe is super easy, and the ingredients are universal. If you have read the title and are thinking about the hard-to-find ingredients? I can hear you.
This Korean vegetable pancake requires easy-to-find pantry-ready ingredients, which you might already have in the kitchen.
And the process of cooking is super easy. If you are thinking of taking a break from your regular pancake mornings, this recipe fits you best.
Here's an excellent savory breakfast with a zing to kick-start the day. This is naturally a vegan and vegetarian breakfast.
You do not have to taste some food and say, "GOOD." By hearing the name and its ingredients, you can guess that. These zucchini pancakes are one such recipe that is loved by everyone, with regular ingredients.
Korean zucchini pancake is easy to make and a healthy twist to regular breakfast pancakes.
Many variations can be made with the same recipe, with the same batter made for this recipe that can also be used to make zucchini cake pops.
To have an idea, you may also check the spicy French toast.
What is a Korean pancake?
Korean pancakes are the same type of pancakes in the United States. These are usually made with flour, eggs, and vegetables. American pancakes are generally fluffy, whereas these are thin and crispy and usually served with savory dipping sauce.
It is made the exact same way American pancakes are made; despite regular maple syrup, the savory soy sauce dipping is served. But the dipping sauce makes all the difference.
You feel the difference in every bite. And gives the pleasure of seeing the other side of the globe on your plates. Am I exaggerating? No, I'm not.
Give it a try! You will relish this for sure!
What does this Korean Zucchini pancake taste like?
If you eat just this pancake alone, it does taste similar to Western pancakes. But the dipping sauce is a beautiful blend of multiple layers of taste. The sauce tastes hot, spicy, and sweet, with a hint of ginger.
What to serve with?
The soy dipping sauce is the authentic side dish to this veggie breakfast. But ideally, everything that goes along with American pancakes will also suit this Korean version.
How to make Korean Zucchini pancakes?
The zucchini added to these pancakes makes them tasty, soft, and crispy at the same time.
I added just a few drizzles of cooking oil to make this dish lighter. But it tastes delicious when it gets cooked with a blob of butter. This is just my suggestion and go with your own choice.
Wash and clean zucchini and grate.
Add a cup of all-purpose flour, three tablespoons of cornstarch, and ½ cup of water in a mixing bowl.
Whisk it until everything blends together well.
Add grated zucchini.
Combine it as well with the batter.
Heat pan on lower to medium heat. Pour or scoop ¼th cup(approximately) of batter onto the griddle. Cook until it becomes golden brown on both sides.
Serve this zucchini pancake hot with Korean dipping sauce.
- Add grated carrots instead of zucchini.
- To make perfectly round Korean zucchini pancakes, use cookie cutters. They come in handy and are easy to handle. But be careful when removing it from the pan, as it may be hot to handle.
- To make these a little more interesting, pour the batter over to cake pop molds and make zucchini cake pops.
- Add a blob of butter while cooking to enhance the taste.
Recipe variations of Korean vegetable pancake
For Vegan. This is a vegan recipe by nature.
Keto Korean pancake. Swap all-purpose flour with almond flour for a satisfying breakfast.
Storing and Reheating
- Let the pancakes cool completely. And store them in air-sealed containers.
- It is best to use for up to a week when refrigerated.
- It is great to use for up to 3 months when frozen.
- The batter can also be refrigerated when stored in airtight containers.
- To avoid the pancakes sticking to each other when freezing, wrap them in individual zip lock covers.
- Reheat in the microwave until warm.
- Let thaw the frozen Korean pancakes at room temperature. And microwave until it's warm.
Serving Suggestion: Korean zucchini pancake
Serve with Korean dipping sauce. And this is the authentic and traditional way of serving vegetable pancakes in Korea.
But serving with fresh fruits and honey or maple syrup also tastes good.
Serving hot makes pancakes more delightful.
How many pancakes yield this recipe?
With the measurement described in the Korean zucchini pancake recipe below, we get approximately four regular-size pancakes or two large-sized pancakes. The smaller pancake turns crispy than the larger ones, with a more outer area covered with cooking oil.
To speed up the cooking time, make the enormous pancake and cut it into small-sized portions before serving.
Can I make this savory pancake in advance?
Yes, this pancake is freezer-friendly. Make and allow it to reach room temperature. Then, cover each with a lined paper. And freeze to use for up to 3 months.
Can I prepare for zucchini in advance?
No, I would not advise grating this vegetable ahead of time. I know grating zucchini needs a noticeable amount of time. But another factor we should consider is the moisture content of the zucchini. It becomes watery and makes the pancake soggy when it is stored for a longer time.
But investing in good kitchen machines can save us time. A good food processor can finish this job in a flash of a second.
What is the recipe for easy Korean dipping sauce?
The easy dipping sauce to serve with this Asian pancake combines soy sauce, red pepper flakes, brown sugar, chili paste, and green onion. The recipe is straightforward and takes under 5 minutes from scratch.
Can I add other vegetables along with zucchini?
The carrot, pumpkin, butternut squash, and acorn squash are some vegetables accompanying this Korean zucchini pancake.
Printable recipe card
Korean Zucchini pancake
For dipping sauce
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon green chili pepper chopped/green bell pepper/
- 1 tablespoon garlic minced
- 1 tablespoon scallion minced
For dipping sauce
- In a small mixing bowl, add sesame oil, soy sauce, rice vinegar, chopped green chili pepper, minced garlic, and scallion.
- Stir until all the ingredients are combined well. And set aside.
- Wash and clean zucchini and grate.
- In a mixing bowl, add all-purpose flour, corn starch, water, and salt.
- Whisk it until everything blends together well.
- Add grated zucchini.
- Combine it as well with the batter.
- Heat pan in lower-medium heat. Pour or scoop the batter on to the griddle. Cook until it becomes golden brown on both the sides.
- Serve hot with the dipping sauce.