These Korean Vegetable Pancakes are a delicious and healthy way to enjoy a variety of vegetables. They’re perfect as a side dish or a main course, offering a flavorful and satisfying meal.
Ingredients:
- 200 g cabbage, finely shredded
- 30 g carrots, julienned
- 30 g green onions, chopped
- 4 eggs
- Salt, to taste
- Pepper, to taste
- Vegetable oil for frying
Instructions:
Prepare the Vegetables:
- Finely shred the cabbage.
- Julienne the carrots.
- Chop the green onions.
- Place all the vegetables in a large mixing bowl.
Mix the Batter:
- Crack the eggs into the bowl with the vegetables.
- Add a pinch of salt and pepper.
- Mix everything together until the vegetables are well-coated with the eggs.
Cook the Pancakes:
- Heat a little vegetable oil in a non-stick frying pan over medium-high heat.
- Spoon a portion of the vegetable-egg mixture into the pan and spread it out evenly to form a pancake.
- Cook for about 2-3 minutes on each side, or until the pancake is golden brown and crispy.
Serve:
- Transfer the cooked pancake to a plate lined with paper towels to drain any excess oil.
- Repeat the process with the remaining mixture.
- Serve the pancakes hot, either as a side dish or a main course.
- Enjoy your healthy and delicious Korean vegetable pancakes!
Serving Suggestions:
- Serve with a dipping sauce made from soy sauce, vinegar, and a touch of sugar.
- Pair with steamed rice and a side of kimchi for a complete meal.
- Enjoy with a fresh salad for a light and healthy lunch.
Cooking Tips:
- Ensure the pan is hot before adding the mixture to achieve a crispy texture.
- Use a spatula to press down gently on the pancakes while cooking to ensure even browning.
- Adjust the seasoning to your taste, adding more salt or pepper as needed.
Nutritional Benefits:
- Cabbage is rich in vitamins C and K, as well as dietary fiber.
- Carrots provide beta-carotene, which is beneficial for vision and immune health.
- Eggs are a good source of protein and essential nutrients.
Dietary Information:
- Vegetarian
- Gluten-Free
- Dairy-Free
- Nut-Free
Storage:
- Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over medium heat to retain crispiness.
Why You’ll Love This Recipe:
- It’s a simple and quick way to incorporate more vegetables into your diet.
- The pancakes are crispy, flavorful, and versatile.
- Perfect for any meal, from breakfast to dinner.
Conclusion:
These Korean Vegetable Pancakes are a tasty and nutritious option that’s easy to make and sure to please. With their delightful combination of vegetables and crispy texture, they are a great addition to any meal. Enjoy the flavors and health benefits of these homemade pancakes!