“My grandpa was an amazing cook, and this was one of his signature dishes,” Maxine Sharf says of her crispy, savory Korean vegetable pancakes. We have a special place in our hearts for recipes that act as precious family heirlooms, so we’re honored that Sharf — culinary expert and Instagram star — is sharing something so personal and delicious with us.
To make these yummy, totally vegetarian cakes, all you need is a handful of fresh produce. We’re talking grocery store mainstays like carrots, leeks, scallions, cabbage, and jalapeños — finding these items at your local market should be an absolute breeze.
After slicing and grating your veg, you’ll throw together a quick and easy batter before making the goods. There are no fancy tricks here — just stick to your standard hotcake routine of cooking each side until golden brown. After you’re done, you can throw together a light, tangy dipping sauce of lemon juice, soy sauce, sugar, sesame oil, and sesame seeds.
If you’re a visual learner, Sharf has put together a delectable-looking Instagram Reel that lays out the whole process. Be warned: Watching on an empty stomach may cause immediate cravings.
Maxine Sharf’s Korean Vegetable Pancake Recipe
30 minute total prep + cook time
Makes about 10 small pancakes
Ingredients
For the sauce
- 2 Tbsp soy sauce
- 1 Tbsp fresh lemon juice
- 1 tsp water
- ½ tsp sugar
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
For the pancakes
- 1 cup flour
- ½ tsp kosher salt
- 1 cup water
- 1 cup leek greens, sliced thin
- ½ cup carrot, grated
- 3 scallions, sliced in 1” pieces
- ½ cup red cabbage, sliced in thin 1″ strips
- 1 jalapeño, seeds removed sliced in thin 1” strips
- 2 Tbsp avocado oil
Instructions
In a small bowl, mix together the ingredients for the sauce and set aside.
In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies (leeks, carrot, scallions, cabbage, and jalapeño) and mix until combined.
Preheat a large pan over medium heat and add the avocado oil. Working in batches, scoop ¼ cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 mins per side until golden brown. Place on a paper towel lined plate to remove excess oil. (Add oil between batches if skillet looks dry).
Serve immediately while hot with the sauce on the side — enjoy!
Recipe excerpted from Maxi’s Kitchen.
