Roshni Chopra’s Korean Veggie Pancake Is A Nutrition Bomb


Meet Roshni Chopra, a nutrition expert and food blogger. Today, she shares her secret recipe for Korean Veggie Pancakes. Get ready to be blown away!


First, let's gather our ingredients. You'll need flour, eggs, shredded carrots, zucchini, and scallions. Don't forget the Korean spices for that authentic flavor.


In a bowl, mix the flour and eggs until smooth. Then, add in the shredded veggies and scallions. Mix well and let the batter rest for 10 minutes.


Heat a non-stick pan and add a drizzle of oil. Pour a ladle of batter and spread it evenly. Cook for 2-3 minutes on each side until golden brown.


The key to a nutrition bomb is in the veggies. Carrots are rich in Vitamin A, zucchini is packed with Vitamin C, and scallions are a good source of Vitamin K.


Korean spices like gochugaru and gochujang not only add a kick to the pancakes but also have anti-inflammatory and antioxidant properties.


Flip the pancake and cook for another 2-3 minutes. Repeat the process until all the batter is used up. You can make mini pancakes for a fun twist.


Serve the pancakes hot with a side of soy sauce or Korean dipping sauce. You can also add a fried egg on top for a protein boost.


These Korean Veggie Pancakes are not only delicious but also a great way to sneak in some veggies into your diet. Perfect for picky eaters!


Thanks for joining me in this nutrition adventure. Don't forget to tag me in your creations. Stay tuned for more healthy and tasty recipes from Roshni Chopra. Happy cooking!