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Yachaejeon (Korean Vegetable Pancake)
Plat

Yachaejeon (Korean Vegetable Pancake)

25 minPour 2Nutri-Score B€
par @dietitianjoey2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • all-purpose flourCéréales50 g
  • corn starchÉpicerie10 g
  • baking powderÉpicerie2 g
  • saltÉpices1 g
  • turmeric (optional)Épices1 g
  • waterBoissons80 ml
  • scallions (bunch, cut into lengths)Fruits et légumes1 morceau
  • red onion (small-medium, thinly sliced)Fruits et légumes1 morceau
  • carrot (small-medium, julienned)Fruits et légumes1 morceau
  • neutral oil (for frying)Épicerie30 ml
  • soy sauceÉpicerie5 ml
  • vinegarÉpicerie5 ml
  • water (for the dipping sauce)Boissons5 ml
  • sesame oil (or chili oil)Épicerie2 ml
  • sesame seedsFruits à coque et graines5 g
  • sugarÉpicerie1 g

par portion

Nutrition

284kcal

Glucides
28 g
Protéines
4 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Spatule
  • Plaque de cuisson

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Combine

    • Add the vegetables to the batter and toss until evenly coated.
    Étape 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.
    Étape 4

  5. Make the dipping sauce

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

  6. Serve

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