Cooked - Korean Vegetable Pancakes [Yachaejeon]

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that_vegetarian

Korean Vegetable Pancakes [Yachaejeon]

1.0

65 g spring onions

75 g zucchini

50 g onion

65 g carrot

2 mushrooms

1 tsp Doenjang (Korean soybean paste) optional, or regular miso paste

180 ml of ice-cold water

100 g wheat flour type 405

1 pinch of turmeric

½ teaspoon salt

1 teaspoon sesame seeds light and dark

2-3 tablespoons rapeseed oil for frying

For the dipping sauce

1 tablespoon soy sauce

2 tablespoons of table vinegar

1 teaspoon agave syrup

1 teaspoon Gochugaru (Korean chili flakes)

½ teaspoon sesame oil

Cut the spring onion, zucchini, onion and carrot into thin 8-10 cm long strips. Cut the mushrooms into thin slices. Put 4-5 mushroom slices aside.
Mix the doenjang, water, flour, turmeric and salt with a whisk until you have a smooth dough. Stir in the vegetables.
Pour oil into a hot non-stick pan. Spread the pancake mixture evenly in the pan, top with mushroom slices and sesame seeds and fry for 5 minutes at medium heat.
Check whether the bottom is browned enough. If so, turn the pancake over, add a little more oil and fry for another 3-5 minutes. Then turn it over one last time so that the right side of the pancake is facing up.
Meanwhile, mix all the ingredients for the dipping sauce.

Cut the pancake into bite-sized pieces and serve hot with dipping sauce.

https://www.eat-this.org/koreanische-gemuese-pancakes-yachaejeon/#recipe

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥞Pancake

Cuisine🇰🇷Korean

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 90 weeks ago

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