Cooked - Yachaejeon - Korean Vegetable Pancakes

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Yachaejeon - Korean Vegetable Pancakes

3.0

4 stalks green onion, sliced

1 zucchini, cut into matchsticks

1 carrot, cut into matchsticks

1 small sweet potato, cut into matchsticks

1 small onion, thinly sliced

1 jalapeño, thinly sliced (optional)

1½ cups all-purpose flour

1½ cups water

½ tsp salt

3 Tbsp vegetable oil, for frying

1½ Tbsp sodium-reduced soy sauce

1 Tbsp rice vinegar

1½ tsp gochugaru (Korean red pepper flakes)

1½ tsp toasted sesame seeds

Prep the veggies and add them to a large bowl.
Add the flour, water, and salt. Stir to combine.
Add a splash of oil to a large pan over medium-high heat. Add a third of the batter to the pan and spread it out into a thin layer. Cook for 3 - 4 minutes, or until the bottom is golden.
Meanwhile, make the dipping sauce by combining the ingredients in a small bowl. Set it aside.
Returning to the pancake, give it a flip. If desired, add more oil to the side of the pan and give the pan a swirl so it reaches the bottom again. Cook for an additional 3 - 4 minutes. Then repeat with the remaining batter.
Slice up the pancake, garnish, and serve with the dipping sauce. Enjoy!

Course🍤Appetizer

Diets🌱Vegan...

Category🥞Pancakes

Cuisine🇰🇷Korean

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 111 weeks ago

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