Crispy Gluten-Free Korean Vegetable Pancakes with Rice Flour
Equipment
- Large Mixing Bowl For combining the batter and vegetables
- Whisk or Fork To thoroughly mix the rice flour batter
- Non-stick skillet or cast-iron pan For frying the pancakes. Cast iron gives the best crispy edges
- Spatula A wide spatula makes flipping much easier
- Grater or julienne peeler For prepping your vegetables quickly
- Paper towels or wire rack To drain the pancakes and keep them crispy
Ingredients
For the Pancake Batter
- 1 cup rice flour white or brown rice flour works
- 2 tablespoons potato starch or cornstarch for extra crispiness
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup cold water
- 1 teaspoon sesame oil
For the Vegetables
- 1/2 cup carrots julienned
- 1/2 cup zucchini julienned and squeezed of excess moisture
- 1/3 cup green onions sliced lengthwise
- 1/4 cup red bell pepper thinly sliced
- 1/2 cup napa cabbage or regular green cabbage thinly sliced
- 1 clove garlic minced
Optional: 1 small Thai chili or jalapeño, thinly sliced (for heat)
For the Dipping Sauce
- 2 tablespoons soy sauce gluten-free tamari if needed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar or honey
- 1 teaspoon toasted sesame seeds
- 1 tablespoon finely chopped scallions
Optional: pinch of Korean red pepper flakes (gochugaru)
Instructions
Prepare the Vegetables
- Start by washing and cutting all your veggies. For zucchini, after julienning, sprinkle with a bit of salt and let sit for 5 minutes. Squeeze out the excess moisture with a towel. This prevents the batter from getting watery and ensures a crispier pancake.
Make the Batter
- In a large bowl, whisk together rice flour, potato starch, salt, and baking powder. Add the cold water and sesame oil, mixing until a smooth batter forms. It should be pourable but not too runny—like pancake batter.
Add the Vegetables
- Fold in all the chopped vegetables and garlic. Stir until everything is well coated in the batter. This is your complete vegetable pancakes korean base.
Heat the Pan
- Add 1–2 tablespoons of neutral oil (like canola or vegetable oil) to a skillet over medium heat. Once shimmering, spoon about 1/4 of the batter mixture into the pan and flatten slightly with your spatula.
Cook Until Golden
- Let the pancake cook for about 3–4 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 3–4 minutes. You want both sides deeply golden with lacy, crispy edges.
Drain and Repeat
- Place cooked pancakes on a paper towel-lined plate or wire rack to drain. Repeat with the remaining batter, adding more oil as needed.
Make the Dipping Sauce
- While the pancakes are cooking or cooling, whisk together all dipping sauce ingredients in a small bowl. This adds a sweet-salty-tangy punch that balances the pancake’s richness.