Korean courgette pancakes

Inexpensive seasonal vegetables often make a great appetizer. These Korean pancakes are nothing like fluffy sugar-filled pancakes. It’s crispy and flavourful. No water is used, and the flour cooks with only the natural moisture of the vegetables. This pancake can be served alone or with soy sauce based dipping sauce.

Written for us by Chef Jia Choi from Seoul's most famous cookery school

Ingredients for the pancakes Serves: 2

  • 300g courgette, shredded
  • 50g carrot, julienned
  • ½ small onion, thinly sliced
  • 1 teaspoon salt
  • 4 tablespoons potato starch or sweet potato starch
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cooking oil

Dipping sauce

How to Make

  1. Thinly julienne or shred courgette and carrot.
  2. Toss the julienned courgette with salt in a bowl. Let it sit for 15 minutes.
  3. Combine the ingredients to make dipping sauce.
  4. Thinly slice onion. In a big bowl, combine the salted courgette, sliced onion and carrot. Add potato starch and all-purpose flour, then mix.
  5. Heat a non-stick pan with oil over medium-low heat. Place one to two tablespoons of the courgette mixture in the pan. Fry both sides of the pancake, until golden brown.
  6. Turn off the heat. Serve hot with dipping sauce at the side.
© Speciality Cooking Supplies Limited 2024

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  • Hi Margot, so great to hear! Let us know how they turn out! ~ Helena

    Helena @ Sous Chef on

  • A lovely email to read, with pictures to drool over. I will be making the pancakes tonight with my glut of courgettes from my garden, they sound delicious and easy to make.

    Margot Bullock on

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