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Yachaejeon (Korean Vegetable Pancake)
Hoofdgerecht

Yachaejeon (Korean Vegetable Pancake)

25 minVoor 2Nutri-Score B€
van @dietitianjoey2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • all-purpose flourGranen50 g
  • corn starchVoorraadkast10 g
  • baking powderVoorraadkast2 g
  • saltKruiden en specerijen1 g
  • turmeric (optional)Kruiden en specerijen1 g
  • waterDranken80 ml
  • scallions (bunch, cut into lengths)Groente en fruit1 stuk
  • red onion (small-medium, thinly sliced)Groente en fruit1 stuk
  • carrot (small-medium, julienned)Groente en fruit1 stuk
  • neutral oil (for frying)Voorraadkast30 ml
  • soy sauceVoorraadkast5 ml
  • vinegarVoorraadkast5 ml
  • water (for the dipping sauce)Dranken5 ml
  • sesame oil (or chili oil)Voorraadkast2 ml
  • sesame seedsNoten en zaden5 g
  • sugarVoorraadkast1 g

per portie

Voedingswaarden

284kcal

Koolhydraten
28 g
Eiwitten
4 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Koekenpan
  • Spatel
  • Kookplaat

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Combine

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

  5. Make the dipping sauce

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

  6. Serve

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