Korean pancakes, known as jeon or buchimgae, are a popular Korean dish typically made with meat, seafood or vegetables battered and pan-fried. They make a tasty appetizer, side dish or even a light meal. The crispy outer layer and soft, savory interior is hard to resist! In this article we talk about Vegan Korean Pancakes- Recipe and ingredients.
In this post, I’ll be sharing a recipe for vegan Korean pancakes. By using all plant-based ingredients like tofu and mushrooms instead of meat or seafood, these tasty pancakes can be enjoyed by vegans or anyone looking to add more vegetarian dishes into their repertoire. They come together quickly and easily while still delivering on big, bold Korean flavors.
Recipe for Vegan Korean Pancakes
The ingredients for vegan Korean pancakes focus on simple whole food elements that pack a flavor punch.
Ingredients:
- 1 block firm or extra firm tofu, drained and patted dry
- 8 oz mushrooms like shiitake or button, cleaned and sliced
- 1 small onion, diced
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups cabbage, chopped
- 1 cup all purpose flour
- 1⁄4 cup rice flour
- 2 tsp sesame oil
- 1 tsp sea salt
- 1⁄2 tsp ground black pepper
- Vegetable or canola oil for frying
- Soy sauce, hot sauce and sesame seeds to serve
Step 1: Prepare the Vegetables Start by pressing the tofu block between layers of paper towels to remove excess moisture. Then, crumble it into a large bowl. Add in the mushrooms, onion, green onions, garlic and cabbage. Mix well, massaging the tofu lightly to break it up further.
Step 2: Make the Batter In another bowl, whisk together the all purpose flour, rice flour, sesame oil, salt and pepper. Create a well in the center then pour in 1 cup water. Whisk vigorously until a smooth, thick batter forms with no lumps.
Step 3: Combine & Fry Add the vegetable-tofu mixture to the bowl with the batter. Fold everything together until evenly coated.
In a large nonstick skillet, heat 1-2 Tbsp vegetable oil over medium-high heat. Scoop about 1/3 cup portions of batter per pancake into the hot oil, gently pressing down to flatten slightly. Fry for 2-3 minutes per side until crispy and golden.
Step 4: Serve Immediately Transfer the hot pancakes to a paper towel lined plate to drain briefly then serve right away. Offer condiments like soy sauce, hot sauce and a sprinkling of toasted sesame seeds if desired. Enjoy!
Tips for Making Perfect Vegan Korean Pancakes
- Use very cold water when mixing up the batter. This helps create a light, crispy texture.
- Don’t overmix the batter once the water is added. A few small lumps are fine.
- Make sure the oil is hot enough before frying. If it’s not hot enough, the pancakes will be greasy instead of crispy.
- Resist the urge to flip the pancakes too soon. Let them brown well for best texture.
- Work in batches so you don’t overcrowd the pan while frying.
- Keep the finished pancakes in a warm oven while you fry up the rest if you want to serve them all at once.
Customize Your Vegan Korean Pancakes
The basic recipe has lots of room for tasty additions and customizations:
- Swap out the vegetables for whatever you have on hand like carrots, zucchini, spinach etc.
- Add kimchi for some spicy, fermented flavor.
- Mix in toasted sesame seeds or chopped peanuts just before frying for extra crunch.
- Top with avocado slices, vegan mayo, sriracha or other favorite sauces.
- Make mini pancake bites for fun finger food.
- Shape larger pancakes around fillings like tofu-veggie scrambles for a fusion twist.
Storage and Reheating
Freshly fried vegan Korean pancakes are best but leftovers keep well for a few days stored in an airtight container in the fridge. Reheat gently in a nonstick skillet over medium-low, adding a little oil if needed to restore crispy edges. They also reheat nicely in the air fryer or toaster oven. Freeze cooked pancakes up to 2 months then reheat directly from frozen.
Health Benefits of Vegan Korean Pancakes
Going vegan with traditional Korean pancakes creates a naturally gluten-free, plant-based dish full of nutritious ingredients. Here are some of the key benefits:
Tofu – Excellent source of plant based protein, calcium, iron and antioxidants Mushrooms – Packed with B vitamins like riboflavin, niacin, biotin and folate. Also contain potassium. Cabbage – Fiber-rich with vitamin C, vitamin K, folate and sulforaphane with anticancer effects. Onion & Garlic – Contain quercetin and allicin which are anti-inflammatory and may improve heart health. Sesame Seeds – Rich in copper, magnesium, calcium, iron, zinc, fiber, antioxidant vitamin E and phytosterols to lower cholesterol.
This powerhouse combo of vegetables and plant proteins makes vegan Korean pancakes a nutritious alternative to meat and seafood versions.
Conclusion
Give these easy vegan Korean pancakes a try for a delicious meatless meal or snack. Crispy, savory and full of flavor, they come together in a snap with simple pantry ingredients. Customize them to your taste and enjoy all the nutritious benefits of this vegan take on a popular Korean classic. Gochujang hot sauce and a cold glass of makgeolli (rice wine) make the perfect accompaniments! I sincerely hope you find this “Vegan Korean Pancakes- Recipe and ingredients” article helpful.