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Yachaejeon (Korean Vegetable Pancake)
Plato principal

Yachaejeon (Korean Vegetable Pancake)

25 minPara 2Nutri-Score B€
de @dietitianjoey2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • all-purpose flourCereales50 g
  • corn starchDespensa10 g
  • baking powderDespensa2 g
  • saltEspecias1 g
  • turmeric (optional)Especias1 g
  • waterBebidas80 ml
  • scallions (bunch, cut into lengths)Frutas y verduras1 pieza
  • red onion (small-medium, thinly sliced)Frutas y verduras1 pieza
  • carrot (small-medium, julienned)Frutas y verduras1 pieza
  • neutral oil (for frying)Despensa30 ml
  • soy sauceDespensa5 ml
  • vinegarDespensa5 ml
  • water (for the dipping sauce)Bebidas5 ml
  • sesame oil (or chili oil)Despensa2 ml
  • sesame seedsFrutos secos y semillas5 g
  • sugarDespensa1 g

por ración

Nutrición

284kcal

Carbohidratos
28 g
Proteínas
4 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Sartén
  • Espátula
  • Placa de cocina

paso a paso

Preparación

  1. Make the batter

    • Whisk the flour, corn starch, baking powder, salt and turmeric in a bowl.
    • Pour in the water and mix until smooth.
    Paso 1

  2. Prepare the vegetables

    • Slice the scallions into lengths, thinly slice the red onion and julienne the carrot.
    • Pat the vegetables dry to absorb as much water as possible.
    Paso 2

  3. Combine

    • Add the vegetables to the batter and toss until evenly coated.
    Paso 3

  4. Fry the pancake

    • Heat the oil in a pan over low-medium heat.
    • Add the batter and press down to make it as flat as possible.
    • Fry until golden and slightly charred, pressing occasionally.
    Paso 4

  5. Make the dipping sauce

    • Mix the soy sauce, vinegar, water, sesame oil, sesame seeds and sugar.
    Paso 5

  6. Serve

    • Slice the pancake and serve with the dipping sauce.
    Paso 6
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