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Korean Vegetable Pancake (Yachaejeon)
Plato principal

Korean Vegetable Pancake (Yachaejeon)

30 minPara 2Nutri-Score B€
de @rhi.scran10 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • all-purpose flourDespensa120 g
  • potato starchDespensa30 g
  • cold waterBebidas180 ml
  • saltEspecias3 g
  • scallions (cut into 5 cm lengths)Frutas y verduras4 piezas
  • carrot (julienned)Frutas y verduras1 pieza
  • zucchini (julienned)Frutas y verduras1 pieza
  • onion (thinly sliced)Frutas y verduras1 pieza
  • vegetable oil (for frying)Despensa45 ml
  • soy sauceDespensa30 ml
  • rice vinegarDespensa15 ml
  • sesame oilDespensa5 ml
  • sesame seeds (toasted)Frutos secos y semillas5 g

por ración

Nutrición

548kcal

Carbohidratos
65 g
Proteínas
10 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Sartén
  • Espátula

paso a paso

Preparación

  1. Prepare the vegetables

    • Cut the scallions into lengths, julienne the carrot and zucchini and thinly slice the onion.
    Paso 1

  2. Make the batter

    • Whisk the flour, potato starch, salt and cold water in a bowl until smooth.
    • Add the vegetables and toss until evenly coated.
    Paso 2

  3. Fry the pancake

    • Heat the oil in a frying pan over medium heat.
    • Spread the batter into a thin, even layer and press it down.
    • Fry until the bottom is golden and crisp, then flip and cook the other side.
    Paso 3

  4. Make the dipping sauce

    • Mix the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl.
    Paso 4

  5. Serve

    • Cut the pancake into pieces and serve with the dipping sauce.
    Paso 5
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