North Korean Vegetable Pancakes (북한 야채전)
북한 야채전 (North Korean Vegetable Pancakes) is a popular dish in North Korean cuisine, known for its savory and crispy texture. These vegetable pancakes are a delicious way to enjoy a variety of fresh vegetables in a simple and satisfying meal.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup chopped scallions
- 1/2 cup chopped onion
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the all-purpose flour, water, and salt to make the pancake batter.
- Add the shredded cabbage, carrots, chopped scallions, and onion to the batter, and mix until well combined.
- Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
- Pour a ladleful of the vegetable pancake batter into the skillet, spreading it out into a thin, even layer.
- Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Once cooked, transfer the vegetable pancakes to a plate lined with paper towels to drain any excess oil.
- Serve the North Korean vegetable pancakes hot with a dipping sauce of your choice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Mixing bowl Skillet Ladle Spatula Plate Paper towels
Tools
Cutting board Knife
Serving suggestions
Serving suggestions: Serve the North Korean vegetable pancakes with a side of kimchi and a dipping sauce made with soy sauce, vinegar, and a dash of sesame oil.
Tips & tricks
Tips: Make sure the skillet is hot enough before pouring the pancake batter to achieve a crispy texture.
Cost
$8