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

25 minServes 2Nutri-Score B€
from @dietitianjoey2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • all-purpose flourGrains50 g
  • corn starchPantry10 g
  • baking powderPantry2 g
  • saltSpices1 g
  • turmeric (optional)Spices1 g
  • waterBeverages80 ml
  • scallions (bunch, cut into lengths)Produce1 piece
  • red onion (small-medium, thinly sliced)Produce1 piece
  • carrot (small-medium, julienned)Produce1 piece
  • neutral oil (for frying)Pantry30 ml
  • soy saucePantry5 ml
  • vinegarPantry5 ml
  • water (for the dipping sauce)Beverages5 ml
  • sesame oil (or chili oil)Pantry2 ml
  • sesame seedsNuts & seeds5 g
  • sugarPantry1 g

per serving

Nutrition

284kcal

Carbs
28 g
Proteins
4 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Spatula
  • Stovetop

step by step

Method

  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.
    Step 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.
    Step 2

  3. Combine

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

  5. Make the dipping sauce

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

  6. Serve

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