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Korean Vegetable Pancake (Yachaejeon)
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Korean Vegetable Pancake (Yachaejeon)

30 minServes 2Nutri-Score B€
from @rhi.scran10 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • all-purpose flourPantry120 g
  • potato starchPantry30 g
  • cold waterBeverages180 ml
  • saltSpices3 g
  • scallions (cut into 5 cm lengths)Produce4 pieces
  • carrot (julienned)Produce1 piece
  • zucchini (julienned)Produce1 piece
  • onion (thinly sliced)Produce1 piece
  • vegetable oil (for frying)Pantry45 ml
  • soy saucePantry30 ml
  • rice vinegarPantry15 ml
  • sesame oilPantry5 ml
  • sesame seeds (toasted)Nuts & seeds5 g

per serving

Nutrition

548kcal

Carbs
65 g
Proteins
10 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Spatula

step by step

Method

  1. Prepare the vegetables

    • Cut the scallions into lengths, julienne the carrot and zucchini and thinly slice the onion.
    Step 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.
    Step 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.
    Step 3

  4. Make the dipping sauce

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

  5. Serve

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