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Yachaejeon (Korean Vegetable Pancakes with Dipping Sauce)
30 minPara 3Nutri-Score B€
B
30 min
30 minYachaejeon (Korean Vegetable Pancakes with Dipping Sauce)
receta de
juliusfiedler
@juliusfiedler
6 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
leftover vegetables (cut or grated into thin strips)Frutas y verduras450 g
flourCereales95 g
waterOtro180 ml
saltEspecias3 g
miso paste (optional, or doenjang)Despensa15 g- neutral oil (for frying)Despensa30 ml
soy sauceDespensa30 ml- rice vinegarDespensa15 ml
chili flakesEspecias2 g
sesame seedsFrutos secos y semillas5 g
por ración
Nutrición
237kcal
- Carbohidratos
- 28 g
- Proteínas
- 5 g
- Grasas
- 11 g
lo que usará
Utensilios
Bol
Sartén
Rallador
paso a paso
Preparación
- Paso 1
Prepare the vegetables
- Cut or grate the leftover vegetables into thin strips.
- Paso 2
Make the batter
- In a bowl, combine the flour, water and salt.
- Stir in the miso paste for extra umami.
- Paso 3
Coat the vegetables
- Add the shredded vegetables to the batter and mix until evenly coated.
- Paso 4
Fry the pancakes
- Heat a little oil in a pan and add a portion of the vegetable mixture.
- Press it down into a thin pancake.
- Fry until golden on each side, then repeat with the remaining mixture.
- Paso 5
Mix the dipping sauce
- Combine the soy sauce, rice vinegar, chili flakes and sesame seeds.
- Paso 6
Serve
- Serve the pancakes hot with the dipping sauce.
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