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Yachaejeon (Korean Vegetable Pancakes with Dipping Sauce)
30 minVoor 3Nutri-Score B€
B
30 min
30 minYachaejeon (Korean Vegetable Pancakes with Dipping Sauce)
recept van
juliusfiedler
@juliusfiedler
6 recepten
6 imports
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wat u nodig heeft
Ingrediënten
leftover vegetables (cut or grated into thin strips)Groente en fruit450 g
flourGranen95 g
waterOverig180 ml
saltKruiden en specerijen3 g
miso paste (optional, or doenjang)Voorraadkast15 g- neutral oil (for frying)Voorraadkast30 ml
soy sauceVoorraadkast30 ml- rice vinegarVoorraadkast15 ml
chili flakesKruiden en specerijen2 g
sesame seedsNoten en zaden5 g
per portie
Voedingswaarden
237kcal
- Koolhydraten
- 28 g
- Eiwitten
- 5 g
- Vetten
- 11 g
wat u gebruikt
Keukengerei
Mengkom
Koekenpan
Rasp
stap voor stap
Bereiding
- Stap 1
Prepare the vegetables
- Cut or grate the leftover vegetables into thin strips.
- Stap 2
Make the batter
- In a bowl, combine the flour, water and salt.
- Stir in the miso paste for extra umami.
- Stap 3
Coat the vegetables
- Add the shredded vegetables to the batter and mix until evenly coated.
- Stap 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.
- Stap 5
Mix the dipping sauce
- Combine the soy sauce, rice vinegar, chili flakes and sesame seeds.
- Stap 6
Serve
- Serve the pancakes hot with the dipping sauce.
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