Vegetarian Korean Pancake (with Korean pancake mix)

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Vegetarian Korean pancake - Learn how to make Korean pancake using Korean pancake mix, vegetarian style! Easy and quick recipe!



For vegetarian Korean pancake

  • 6 green onions, sliced diagonally
  • 1/2 large onion, thinly sliced
  • 2 small carrots, cut into match sticks
  • 1 small zucchini, cut into match sticks
  • 1/2 cup Korean pancake mix (or 1/2 cup all-purpose flour, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon sugar, 1/2 teaspoon salt)
  • 1 egg
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 3 tablespoons grape seed oil (or any neutral-tasting oil)

Korean pancake dipping sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon agave nectar (You can also use maple syrup or sugar)
  • 1 teaspoon Korean red pepper flakes (optional)


  1. Mix everything for the dipping sauce in a small bowl and set it aside.
  2. In a large bowl, add all the vegetable (green onion, onion, carrot, zucchini)
  3. In a small bowl, mix together egg, Korean pancake mix, water, and salt. Once everything is well mixed, pour the mixture over vegetables.
  4. Mix until all the vegetables are coated with batter. 
  5. In a medium-size pan, heat about 1 tablespoon of oil in medium heat.
  6. Add 1/3 of the pancake mixture to the pan and flatten them using a wooden spoon.
  7. Cook until the edge of the pancake is golden brown, about 3 minutes.
  8. Using a spatula, carefully flip over the pancake. Cook for additional 2-3 minutes.
  9. Repeat until all the pancake mixtures are gone.
  10. Serve hot with the dipping sauce.