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Recipes / Korean Vegetable Pancakes

Korean Vegetable Pancakes

By Mark Bittman

Published September 19, 2018

These addictive pancakes are almost crêpelike in their crisp and chewy texture. That texture—crisp on the outside, tender and chewy on the inside—is best if you use half rice flour, which is pretty easy to find these days. Serve the pancakes hot or at room temperature with a mixture of soy sauce and rice vinegar. Other vegetables you can use: corn kernels, radish (especially daikon), or broccoli.

Korean Vegetable Pancakes
Photo: Burcu Avsar & Zach DeSart
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Korean Vegetable Pancakes

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Makes
6 to 8 Servings 1x