Plat
Yachaejeon (Korean Vegetable Pancakes with Dipping Sauce)
30 minPour 3Nutri-Score B€
B
30 min
30 minYachaejeon (Korean Vegetable Pancakes with Dipping Sauce)
recette de
juliusfiedler
@juliusfiedler
6 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
leftover vegetables (cut or grated into thin strips)Fruits et légumes450 g
flourCéréales95 g
waterAutres180 ml
saltÉpices3 g
miso paste (optional, or doenjang)Épicerie15 g- neutral oil (for frying)Épicerie30 ml
soy sauceÉpicerie30 ml- rice vinegarÉpicerie15 ml
chili flakesÉpices2 g
sesame seedsFruits à coque et graines5 g
par portion
Nutrition
237kcal
- Glucides
- 28 g
- Protéines
- 5 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Râpe
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Cut or grate the leftover vegetables into thin strips.
- Étape 2
Make the batter
- In a bowl, combine the flour, water and salt.
- Stir in the miso paste for extra umami.
- Étape 3
Coat the vegetables
- Add the shredded vegetables to the batter and mix until evenly coated.
- Étape 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.
- Étape 5
Mix the dipping sauce
- Combine the soy sauce, rice vinegar, chili flakes and sesame seeds.
- Étape 6
Serve
- Serve the pancakes hot with the dipping sauce.
les plus cuisinées d’abord
