Skip to content
Menu
Yachaejeon (Korean Vegetable Pancakes with Dipping Sauce)
Main

Yachaejeon (Korean Vegetable Pancakes with Dipping Sauce)

30 minServes 3Nutri-Score B€
from @juliusfiedler6 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • leftover vegetables (cut or grated into thin strips)Produce450 g
  • flourGrains95 g
  • waterOther180 ml
  • saltSpices3 g
  • miso paste (optional, or doenjang)Pantry15 g
  • neutral oil (for frying)Pantry30 ml
  • soy saucePantry30 ml
  • rice vinegarPantry15 ml
  • chili flakesSpices2 g
  • sesame seedsNuts & seeds5 g

per serving

Nutrition

237kcal

Carbs
28 g
Proteins
5 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Grater

step by step

Method

  1. Prepare the vegetables

    • Cut or grate the leftover vegetables into thin strips.
    Step 1

  2. Make the batter

    • In a bowl, combine the flour, water and salt.
    • Stir in the miso paste for extra umami.
    Step 2

  3. Coat the vegetables

    • Add the shredded vegetables to the batter and mix until evenly coated.
    Step 3

  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.
    Step 4

  5. Mix the dipping sauce

    • Combine the soy sauce, rice vinegar, chili flakes and sesame seeds.
    Step 5

  6. Serve

    • Serve the pancakes hot with the dipping sauce.
    Step 6
Get Mezze