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Korean Vegetable Pancakes

This recipe contains all-purpose flour, potatoes, sesame seeds, egg, red pepper and more.
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Servings:??  | Calories:1621 | Total Fat:22g  | Chol:164mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 4g
19 %
Total Carb 308g
103 %
Fiber 29g
117 %
Sugars 23g
Cholesterol 164mg
55 %
Sodium 4131mg
172 %
Protein 51g
102 %
56% All-purpose flour
20% Potatoes
16% Others combined
7% Sesame seeds
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 cups all-purpose flour
1 2/3 cups ice cold water
1 egg, beaten
1 teaspoon salt
Vegetable oil for pan frying (approximately 1 1/2 tablespoons for each pancake)
2 medium potatoes, peeled and julienned
1 carrot, peeled and julienned (or grated)
1 green pepper, cut into thin slices
1 red pepper, cut into thin slices
1 bunch of scallions, sliced
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon rice or white vinegar
1/4 teaspoon sesame oil
Pinch of roasted sesame seeds
Pinch of chopped scallion
Pinch of crushed red pepper (optional)

Directions : View recipe directions on
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