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Korean Vegetable pancake | Yachaejeon | 야채전 | with a tangy Sesame-Soy-Vinegar Dipping Sauce.

Korean Vegetable pancake | Yachaejeon | 야채전 | with a tangy Sesame-Soy-Vinegar Dipping Sauce.

Cooking Time

Preparation Time : 10

Cook Time : 5

Total Time : 15

Ingredients

Serves 2

  • All purpose flour: 3/4th Cup

  • Onion: 1 Cup (Sliced)

  • Potato: 1 Cup (Julienned)

  • Zucchini: 1 Cup (Julienned)

  • Green onion: 4 (Chopped)

  • Jalapeño or Green Chili: 1-2 (Sliced)

  • Mushroom: 1 (Thinly Sliced) I used Cremini

  • Water: 3/4th Cup

  • Salt: 1 Teaspoon

  • Oil: 4 Tablespoons

  • Soy sauce: 2 Tablespoons

  • Vinegar: 2 Tablespoons

  • Sesame seeds: 1 Tablespoon

  • Red chili powder: 1 Tablespoon

Directions

  • 01

    Intro: These savory Vegetable Pancakes are crispy from the outside & soft inside. Quite filling & absolutely delicious with a tangy Sesame-Soy-Vinegar Dipping Sauce. Makes one large pancake (12 inches) Or two medium (6 inches each).

  • 02

    Mix the flour & salt with the veggies except the mushroom. Add water. Mix well.

  • 03

    Heat 1 Tablespoon of oil in a medium nonstick skillet.

  • 04

    Pour half of the mixture. (If making two). Spread it evenly about 6 inches diameter. OR pour all of the mixture to make a large 12 inches Pancake.

  • 05

    Top with the sliced mushroom.

  • 06

    Cook on high heat for a minute.

  • 07

    Reduce heat.

  • 08

    Turn it when the pancake starts moving freely.

  • 09

    Swirl a tablespoon of oil on the edges. Lift a little & let the oil go to the middle of the pan.

  • 10

    Cook on medium heat until golden.

  • 11

    Cut into half or quarters & serve.

  • 12

    Enjoy hot with the tangy Sesame-Soy-Vinegar Dipping Sauce.

  • 13

    For the Dipping Sauce: Mix 2 Tablespoons Soy Sauce, 2 Tablespoons Vinegar, 1 Tablespoon Sesame Seeds & 1 Tablespoon Red Chili Powder together in a small bowl.

  • 14

    A tangy dipping sauce is ready to be devoured with the delicious Pancakes.

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