Korean · Lunch
Spicy Vegetable Pancake Burger
A crisp Korean vegetable pancake reshaped into a burger patty, made from zucchini, carrot, scallion and gochujang-spiked batter, pan-fried until golden-edged. Served in a toasted bun with gochujang mayo, pickled cucumber and lettuce for a savory, spicy vegetable-forward burger alternative.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
502Calories
10.8gProtein
24.6gFat
63.2gCarbs
9.1gSugar
5.8gFiber
1085mgSodium
9mgChol
3.3gSat Fat
610mgPotassium
95mgCalcium
3.1mgIron
0mcgVitamin B12
16mgVitamin C
Goes well with
Pale Ale
local
Yujan (Korean Ginseng Tea)
international
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Julienne zucchini and carrot, slice scallion into 2-inch lengths, mince garlic, and set aside.
2
Whisk
In a mixing bowl, whisk flour, cornstarch, cold water, gochujang, garlic and salt into smooth batter.
3
Fold
Add zucchini, carrot and scallion to batter and fold until every strand is coated evenly.
4
Fry
Heat vegetable oil in a nonstick skillet over medium heat, pour in batter, press into a 4-inch patty and fry 4–5 minutes per side until golden-edged and firm.
5
Plate
Toast the bun in the dry skillet, spread gochujang mayo on both sides, layer lettuce, patty and sliced pickled gherkin tossed in rice vinegar, then close and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g zucchini
- 5 oz142g carrot
- 22 scallion
- 1/2 cup60g all-purpose flour
- 4 tbsp32g cornstarch
- 1/2 cup120ml cold water
- 2 tsp2 tsp gochujang
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 4 tbsp60ml vegetable oil, for frying
- 22 hamburger bun
- 2 tbsp28g mayonnaise
- 1 tsp1 tsp gochujang, for spread
- 44 gherkin-pickled slices
- 44 lettuce leaves
- 1 tsp1 tsp rice vinegar
