Pairs well with Yachaejeon (Vegetable Pancake)
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Yachaejeon (Vegetable Pancake)
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A delightful and crunchy vegetable pancake perfect for celebrating spring or enjoying on a rainy day. This versatile recipe allows for the use of various vegetables paired with a simple yet flavorful dipping sauce.
00:15:00 total
Serves 2
easy
Sides / Appetizer
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- green onions - 4 (cut into 1-inch pieces)
- leek - watch the video to see (sliced (optional))
- zucchini - watch the video to see (cut into matchsticks)
- jalapeno - watch the video to see (sliced thinly (optional))
- onion - watch the video to see (sliced)
- sweet potato - watch the video to see (cut into matchsticks)
- mushroom - watch the video to see (sliced thinly)
- all-purpose flour - 3/4 cup
- salt - 1/2 teaspoon
- water - 3/4 cup
- vegetable oil - 3 tablespoons (for frying)
- soy sauce - 1 tablespoon (for dipping sauce)
- vinegar - 2 teaspoons (for dipping sauce)
- hot pepper flakes - watch the video to see (for dipping sauce (optional))
- sesame seeds - watch the video to see (for dipping sauce)
Instructions
- Prepare the Vegetables: Cut the green onions, leek (optional), zucchini, jalapeno (optional), onion, and sweet potato into the specified shapes and sizes.
- Mix the Batter: In a large bowl, mix together 3/4 cup flour, 1/2 teaspoon salt, and 3/4 cup water.
- Combine Vegetables and Batter: Add the prepared vegetables to the batter and mix well.
- Cook the Pancake: Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Add the vegetable and batter mixture, spreading it evenly. Reduce heat to medium and cook until the bottom is golden brown, then flip and add another tablespoon of oil, cooking until the other side is also golden and crispy.
- Prepare the Dipping Sauce: Mix 1 tablespoon soy sauce, 2 teaspoons vinegar, hot pepper flakes (optional), and sesame seeds in a small bowl.
- Serve: Serve the vegetable pancake hot with the dipping sauce on the side.
