Korean-Style Crispy Vegetable Pancakes

Name: Korean-Style Crispy Vegetable Pancakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: Korean
Ingredients: 125g (4½oz) gluten-free plain flour; 200g (7oz) frozen spinach leaves, defrosted; 1 red bell pepper, seeds removed and finely sliced; 1 carrot, peeled and cut into thin matchsticks; 6 spring onions, halved lengthwise and lightly crushed; 1 bunch fresh chives, roughly chopped; 1 green chilli, thinly sliced; 2 tbsp rapeseed or olive oil; Sea salt to taste; 1½ tbsp tamari or reduced-sodium soy sauce; 1 tbsp rice vinegar or white wine vinegar; pinch Pinch of red chilli flakes; 125ml (4fl oz) water

Recipe GLPR1cd66313ecbc38

Korean

Appetizer

27 min

320 cal

Servings: 2

Stovetop

SNAP eligible

Delicate and crispy pan-fried vegetable pancakes with a golden, lacy exterior and tender vegetable-studded interior. This Korean-inspired dish features fresh spinach, carrots, peppers, spring onions, and chives bound in a light gluten-free flour batter, served with a tangy and savory dipping sauce made from tamari and rice vinegar.

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Ingredients

125g (4½oz) gluten-free plain flour

200g (7oz) frozen spinach leaves, defrosted

1 red bell pepper, seeds removed and finely sliced

1 carrot, peeled and cut into thin matchsticks

6 spring onions, halved lengthwise and lightly crushed

1 bunch fresh chives, roughly chopped

1 green chilli, thinly sliced

2 tbsp rapeseed or olive oil

Sea salt to taste

1½ tbsp tamari or reduced-sodium soy sauce

1 tbsp rice vinegar or white wine vinegar

pinch Pinch of red chilli flakes

125ml (4fl oz) water

Directions

In a large mixing bowl, combine the gluten-free flour with a generous pinch of salt. Pour in the water slowly while whisking continuously until a smooth, lump-free batter forms. Set aside.
Place the defrosted spinach in a clean kitchen towel or several sheets of paper towel. Squeeze firmly to remove as much excess liquid as possible. Add the dried spinach to the batter, then fold in the sliced red pepper, carrot matchsticks, spring onions, chopped chives, and green chilli until all vegetables are evenly distributed throughout the batter.
Heat ½ tablespoon of oil in a non-stick frying pan over medium heat. Once shimmering, add approximately one quarter of the vegetable batter mixture. Spread it into an even, flat layer using the back of a spatula. Cook undisturbed for 3–4 minutes until the underside turns crispy and golden brown.
Carefully flip the pancake and cook for an additional 3 minutes until the second side is also crispy and golden. Transfer to a warm plate and keep warm. Repeat steps 3 and 4 three more times with the remaining oil and batter to make four pancakes total.
While the pancakes cook, prepare the dipping sauce by whisking together the tamari, rice vinegar, and a pinch of chilli flakes in a small bowl until combined. Serve alongside the warm crispy pancakes for dipping.

Comments

Grocery List Plus Editorial Staff4.25

Gluten-free flour and tamari are specialty items that require a second stop—neither Harris Teeter nor Food Lion stocks them reliably, though ALDI and Kroger carry both at reasonable cost. The vegetable roster (spinach, peppers, carrots, spring onions, chives, green chilli) is standard Charlotte grocery fare, but green chilli may need a hunt at regular chains; Publix or an Asian market nearby handles it. At roughly $8–10 total for two servings (driven by the gluten-free flour and fresh herbs), the cost-per-serving sits in the moderate range for a weeknight vegetable dish. The stated 27 minutes glosses over the prep: chopping six vegetables plus mixing and pan-frying in batches realistically takes 40 minutes start to finish, especially for a weeknight cook. These crispy pancakes don't reheat well—they're best eaten fresh and warm, making them a same-night commitment rather than a convenient leftover option.