Ingredients checklist
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Korean Vegetable & Potato Pancakes with a Spicy Garlic Soy Dipping Sauce

20 minutes
50 minutes

Don’t go calling the Korean pancake police on me… this one is far from traditional.  I had a craving for Korean pancakes, didn’t have any kimchi at home but still fancied these so after a little research I discovered another Korean pancake which is made with grated potatoes called gamjajeon.  

I made up a combo of them both using frozen shredded hash browns (I know 🙈 but it so worked!!) cabbage, sliced onions, a ton of spring greens, spring onions and loads of homegrown garlic chives.  The batter is simply made from plain flour, salt, egg, water and heaps of garlic powder (just because I am a garlic fiend).  

They turned out golden and crispy on the outside with a nice chewy bite to them and the spicy, garlic, soy dipping sauce was the perfect accompaniment.

So easy to make and fab as a snack or a side to a main meal, I served them up with some chicken satay skewers and the kids gobbled them up even though they were loaded with cabbage.  Hope you give these ones a go! 😍

  1. In a large bowl mix together the flour, garlic powder, salt, water and egg
  2. Add the shredded hash brown to the bowl, set aside
  3. Meanwhile as the mixture is resting, combine all ingredients for the dipping sauce in a small saucepan, whisk and gently heat to dissolve the sugar, set aside
  4. Add to the batter then onion, cabbage, spring greens, garlic chives and spring onions, combine well
  5. Check the consistency of the batter, if it’s too thick then add a few tablespoons of water to loosen the mixture
  6. Heat a heavy based frying pan on medium high, add a little oil and using a deep spoon or ladle pour out your batter to your desired pancake size, they will need 4-5 minutes on each side, cook until crisp and golden