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    You are in: Home / Low-cholesterol / Korean Pachanga (Vegetable Pancake) Recipe
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    Korean Pachanga (Vegetable Pancake)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    tinala's Note:

    Just got back from visiting hubby in Korea while he is serving there. A very nice Korean woman that works in his office taught me this recipe. Wow, it was so good. The ingredients are my best guess at what would be available here. Really, you can use any vegetable combination you like. These are not good reheated to me, so eat them immediately! This tastes great dipped in soy sauce!

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    Units: US | Metric


    1. 1
      Start by cutting up all vegetables julienne style, about 2 inches in length.
    2. 2
      In a small bowl mix flour and water together to form a thin paste.
    3. 3
      No exact measurements for this, just a little thinner than pancake batter would be.
    4. 4
      Whisk until smooth.
    5. 5
      Add all vegetables and season with salt, pepper.
    6. 6
      In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
    7. 7
      Pancakes should be about 5 inches in diameter.
    8. 8
      Cook on both sides until very browned.
    9. 9
      Serve with soy sauce for dipping and enjoy.

    Ratings & Reviews:

    • on May 15, 2008


      Hurray! I had something very much like these at a Korean restaurant in LA and have been dying to know how it's done. Now if only I could figure out the right combo of soy sauce and other ingredients they used in their dipping sauce.

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    • on January 19, 2006


      Thanks, this is exactly what I was looking for. In Seoul, we ate these not as browned, but considerably more 'mushy' and i prefer it that way.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Korean Pachanga (Vegetable Pancake)

    Serving Size: 1 (152 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 36.6
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 23.2 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 2.2 g
    Sugars 3.4 g
    Protein 1.9 g

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