Cooked - Vegan Yachae Jeon 야채전 (korean Vegetable Pancakes)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Yachae Jeon 야채전 (korean Vegetable Pancakes)

4.0

1 ½ cup all purpose flour

2 tsp baking powder

4 tbsp corn starch or potato starch

1 ½ tsp salt or black salt

½ tsp turmeric powder (optional for colour)

1 ½ cup room temperature water, plus additional 2-4 tbsp water to adjust consistency

1 medium zucchini, sliced into match sticks

1 small sweet potato, sliced into match sticks or shredded

1 medium carrot, sliced into match sticks or shredded

½ medium onion, thinly sliced

1 long green chili or jalapeño, optional for heat

1 bunch scallions or green onions, around 2 cups, chopped or thinly sliced

Neutral oil (for cooking)

1 tbsp soy sauce

1 tbsp water

1 tbsp vinegar

1 tsp sugar, adjust to taste

1 tsp sesame oil

½ tsp sesame seeds

Gochugaru or chili flakes/powder (optional)

In a large mixing bowl, add in all the dry ingredients. Mix well.
Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.
Mix in the veggies of choice into the batter and mix evenly to coat.
Heat a medium/large non-stick pan over medium high heat with enough oil to coat the surface of the pan.
Once the oil is hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface of the pan.
Cook for 4-5 minutes over medium heat or until the batter starts to dry up. Carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp.
If you want extra crispness, allow the pancakes to cook over low heat for another 3-4 minutes on each side.
Slice your pancakes into small squares or bite-sized pieces. Serve with a good dipping sauce.

Course🍤Appetizer

Diets🌱Vegan...

Category🥞Pancakes

Cuisine🇰🇷Korean

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 24 weeks ago

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