Plato principal
Yachaejeon (Korean Vegetable Pancakes)
40 minPara 3Nutri-Score B€
B
40 min
40 minYachaejeon (Korean Vegetable Pancakes)
receta de
Pick Up Limes
@pick_up_limes
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
green onion (sliced)Frutas y verduras4 piezas
zucchini (cut into matchsticks)Frutas y verduras1 pieza
carrot (cut into matchsticks)Frutas y verduras1 pieza
sweet potato (small, cut into matchsticks)Frutas y verduras1 pieza
onion (small, thinly sliced)Frutas y verduras1 pieza- jalapeño (thinly sliced (optional))Frutas y verduras1 pieza
all-purpose flourCereales180 g
waterOtro360 ml
saltEspecias3 g
vegetable oil (for frying)Despensa45 ml
soy sauceDespensa22 ml- rice vinegarDespensa15 ml
gochugaru (Korean red pepper flakes)Especias4 g
toasted sesame seeds (toasted)Frutos secos y semillas5 g
por ración
Nutrición
418kcal
- Carbohidratos
- 58 g
- Proteínas
- 9 g
- Grasas
- 17 g
lo que usará
Utensilios
Bol ×2
Sartén
paso a paso
Preparación
- Paso 1
Prep the vegetables
- Slice the green onions and cut the zucchini, carrot and sweet potato into thin matchsticks.
- Thinly slice the onion and the jalapeño.
- Add all the vegetables to a large bowl; the total volume should not exceed 6 cups.
- Paso 2
Make the batter
- Add the flour, water and salt to the vegetables.
- Stir to combine into a batter.
- Paso 3
Make the dipping sauce
- Combine the soy sauce, rice vinegar, gochugaru and toasted sesame seeds in a small bowl.
- Set aside.
- Paso 4
Fry the first pancake
- Add a splash of oil to a large pan over medium-high heat.
- Add a third of the batter and spread it into a thin layer.
- Cook until the bottom is golden.
- Paso 5
Flip and finish cooking
- Flip the pancake, add more oil to the side of the pan and swirl so it reaches the bottom.
- Cook until golden and crispy.
- Repeat with the remaining batter.
- Paso 6
Serve
- Slice the pancake and serve with the dipping sauce.