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Find this “Yachaejeon – Korean Vegetable Pancakes” recipe in our Pick Up Limes app to scale the amounts, get step-by-step photo instructions, and find detailed nutrition info. Or find it below:
INGREDIENTS
~makes 3 pancakes~
Vegetable pancake
– 4 stalks green onion, sliced
– 1 zucchini, cut into matchsticks
– 1 carrot, cut into matchsticks
– 1 small sweet potato, cut into matchsticks
– 1 small onion, thinly sliced
– 1 jalapeño, thinly sliced (optional)
– 1½ cups all-purpose flour
– 1½ cups water
– ½ tsp salt
– 3 Tbsp vegetable oil, for frying
Dipping sauce
– 1½ Tbsp soy sauce
– 1 Tbsp rice vinegar
– 1½ tsp gochugaru
– 1½ tsp toasted sesame seeds
DIRECTIONS
1. Prep the veggies and add them to a large bowl. Ensure veggies are sliced into matchstick-thin pieces or thinner for proper cooking. The prepped veggies’ total volume should not exceed 6 cups.
2. Then add the flour, water, and salt. Stir to combine.
3. Add a splash of oil to a large pan over medium-high heat. Add a third of the batter to the pan and spread it out into a thin layer. Cook for 3 – 4 minutes, or until the bottom is golden.
4. Meanwhile, make the dipping sauce by combining the ingredients in a small bowl. Set aside.
5. Returning to the pancake, give it a flip. Add more oil to the side of the pan and give the pan a swirl so it reaches the bottom again. Cook for an additional 3 – 4 minutes. Then repeat with the remaining batter.
6. Slice up the pancake and serve with the dipping sauce. Enjoy!
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#vegan #cooking #korean #recipe