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Yachaejeon (Korean Vegetable Pancakes)
40 minPorcje: 3Nutri-Score B€
B
40 min
40 minYachaejeon (Korean Vegetable Pancakes)
przepis od
Pick Up Limes
@pick_up_limes
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
green onion (sliced)Warzywa i owoce4 kawałki
zucchini (cut into matchsticks)Warzywa i owoce1 kawałek
carrot (cut into matchsticks)Warzywa i owoce1 kawałek
sweet potato (small, cut into matchsticks)Warzywa i owoce1 kawałek
onion (small, thinly sliced)Warzywa i owoce1 kawałek- jalapeño (thinly sliced (optional))Warzywa i owoce1 kawałek
all-purpose flourProdukty zbożowe180 g
waterInne360 ml
saltPrzyprawy3 g
vegetable oil (for frying)Spiżarnia45 ml
soy sauceSpiżarnia22 ml- rice vinegarSpiżarnia15 ml
gochugaru (Korean red pepper flakes)Przyprawy4 g
toasted sesame seeds (toasted)Orzechy i nasiona5 g
na porcję
Wartości odżywcze
418kcal
- Węglowodany
- 58 g
- Białko
- 9 g
- Tłuszcz
- 17 g
czego użyjesz
Przybory
Miska ×2
Patelnia
krok po kroku
Przygotowanie
- Krok 1
Prep the vegetables
- Slice the green onions and cut the zucchini, carrot and sweet potato into thin matchsticks.
- Thinly slice the onion and the jalapeño.
- Add all the vegetables to a large bowl; the total volume should not exceed 6 cups.
- Krok 2
Make the batter
- Add the flour, water and salt to the vegetables.
- Stir to combine into a batter.
- Krok 3
Make the dipping sauce
- Combine the soy sauce, rice vinegar, gochugaru and toasted sesame seeds in a small bowl.
- Set aside.
- Krok 4
Fry the first pancake
- Add a splash of oil to a large pan over medium-high heat.
- Add a third of the batter and spread it into a thin layer.
- Cook until the bottom is golden.
- Krok 5
Flip and finish cooking
- Flip the pancake, add more oil to the side of the pan and swirl so it reaches the bottom.
- Cook until golden and crispy.
- Repeat with the remaining batter.
- Krok 6
Serve
- Slice the pancake and serve with the dipping sauce.