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Korean Vegetable Pancake (Yachaejeon)
Hoofdgerecht

Korean Vegetable Pancake (Yachaejeon)

30 minVoor 2Nutri-Score B€
van @rhi.scran10 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

2 personen
  • all-purpose flourVoorraadkast120 g
  • potato starchVoorraadkast30 g
  • cold waterDranken180 ml
  • saltKruiden en specerijen3 g
  • scallions (cut into 5 cm lengths)Groente en fruit4 stukken
  • carrot (julienned)Groente en fruit1 stuk
  • zucchini (julienned)Groente en fruit1 stuk
  • onion (thinly sliced)Groente en fruit1 stuk
  • vegetable oil (for frying)Voorraadkast45 ml
  • soy sauceVoorraadkast30 ml
  • rice vinegarVoorraadkast15 ml
  • sesame oilVoorraadkast5 ml
  • sesame seeds (toasted)Noten en zaden5 g

per portie

Voedingswaarden

548kcal

Koolhydraten
65 g
Eiwitten
10 g
Vetten
28 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Koekenpan
  • Spatel

stap voor stap

Bereiding

  1. Prepare the vegetables

    • Cut the scallions into lengths, julienne the carrot and zucchini and thinly slice the onion.
    Stap 1

  2. Make the batter

    • Whisk the flour, potato starch, salt and cold water in a bowl until smooth.
    • Add the vegetables and toss until evenly coated.
    Stap 2

  3. Fry the pancake

    • Heat the oil in a frying pan over medium heat.
    • Spread the batter into a thin, even layer and press it down.
    • Fry until the bottom is golden and crisp, then flip and cook the other side.
    Stap 3

  4. Make the dipping sauce

    • Mix the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl.
    Stap 4

  5. Serve

    • Cut the pancake into pieces and serve with the dipping sauce.
    Stap 5
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