July 15th 2026
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WellBeing Magazine
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Crispy-edged, golden pancakes loaded with vegetables come together in mins with a simple batter. Pan-fry and serve with a tangy sesame-soy dipping sauce. These pancakes deliver that perfect Korean balance of savoury crunch and fresh veggies, making any weeknight feel vibrant and banchan-ready. I used one carrot, one zucchini and half a red capsicum, but the best part of these pancakes is making them with vegetables of you choice! I think a bit of texture is best for these pancakes, so if you could finely julienne at least some of them that will be best (and grate the others).
This recipe is featured in Eat Well magazine 61.
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