Summer Veggies to Spare? Make Korean Pancakes

They’re cheap, seasonal, and hard to put down

We’re going to make subscribing to The Bittman Project worth it, in part by offering super-cheap, super-delicious recipes you’ll want to cook. The idea is that we’ll post one ultra-budget-friendly recipe each week for our members only. While this can’t ever be more than back-of-the-napkin math (“affordable” is subjective), we figure that cooking your way through these recipes over the course of the year will more than offset the cost of an annual subscription, which amounts to about $1.35 per week.

If you haven’t noticed already, I’m a huge proponent of pancakes for dinner (whatever vegetables, beans, or grains I happen to have on hand, bound together with a simple batter and pan-fried until crisp). As far as I’m concerned, there’s never a bad time to make these Korean vegetable pancakes, but it’s particularly hard to argue with summer. Not only is there an absurd amount of delicious, peak-season veggies to choose from, but these pancakes are also really great at room temperature, which is a bonus this time of year. In my experience, once people start making these they rarely stop.