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Yachaejeon (Korean Vegetable Pancakes)
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Yachaejeon (Korean Vegetable Pancakes)

40 minServes 3Nutri-Score B€
from @pick_up_limes1 import0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • green onion (sliced)Produce4 pieces
  • zucchini (cut into matchsticks)Produce1 piece
  • carrot (cut into matchsticks)Produce1 piece
  • sweet potato (small, cut into matchsticks)Produce1 piece
  • onion (small, thinly sliced)Produce1 piece
  • jalapeño (thinly sliced (optional))Produce1 piece
  • all-purpose flourGrains180 g
  • waterOther360 ml
  • saltSpices3 g
  • vegetable oil (for frying)Pantry45 ml
  • soy saucePantry22 ml
  • rice vinegarPantry15 ml
  • gochugaru (Korean red pepper flakes)Spices4 g
  • toasted sesame seeds (toasted)Nuts & seeds5 g

per serving

Nutrition

418kcal

Carbs
58 g
Proteins
9 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan

step by step

Method

  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.
    Step 1

  2. Make the batter

    • Add the flour, water and salt to the vegetables.
    • Stir to combine into a batter.
    Step 2

  3. Make the dipping sauce

    • Combine the soy sauce, rice vinegar, gochugaru and toasted sesame seeds in a small bowl.
    • Set aside.
    Step 3

  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.
    Step 4

  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.
    Step 5

  6. Serve

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