Korean Vegetable Pancakes (Yachaejeon)
These flavorful Korean Vegetable Pancakes called Yachaejeon are one of the best vegetable dishes you can ever prepare. The pancakes are cooked until crispy and golden brown and are best served with a spicy soy dipping sauce. They make a delicious and comforting side dish and a family favorite for sure.
Ingredients
- 3 oz (90g) about 1 medium carrot , cut into thin strips
- 5 oz (150g) cabbage , cut into thin strips
- 7 oz (200g) about 1 medium sweet potato , cut into thin strips
- 2.5 oz (70g) about 1/2 red pepper , cut into thin strips
- 3 spring onions (about 1 oz - 30g) , cut into strips
- 1.5 oz (40g) about 1 small red onion , cut into slices
- 1 green chili pepper , cut into slices
- 1 cup (125g) all-purpose flour
- 1 cup (240ml) water
- 3 tbsp (24g) cornstarch
- 1 tsp (5g) salt
Soy Dipping Sauce
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) rice vinegar
- 1 tsp (3g) toasted sesame seeds
- 1 tsp green chili pepper , chopped
For Cooking
- 2-3 tbsp vegetable or olive oil
Instructions
- Slice the carrot, sweet potato, red pepper, green onion and cabbage into thin strips.
- Cut the red onion and green chili into thin slices.
- In a large bowl mix flour, cornstarch, salt and water using a whisk. Stir in the vegetables.
- Prepare the dipping sauce by mixing the soy sauce with rice vinegar, chili pepper and toasted sesame seeds.
- Heat a 8 or 9 inch (20-22cm) non-stick pan over medium-high heat. Heat about 1 tbsp of vegetable or olive oil. Add about ¼ of the batter, and spread evenly.
- Cook over medium heat for about 4-5 minutes on each side until golden brown and crisp.
- For a crispier texture, reduce heat to low and cook on each side for 2-3 minutes more.
- Slice and serve while still crispy, with the spicy soy dipping sauce.
Video
Nutrition
Serving: 1 serving out of 4Calories: 223kcalCarbohydrates: 47.8gProtein: 5.9gFat: 0.9gSaturated Fat: 0.1gSodium: 831mgPotassium: 499mgFiber: 4.9gSugar: 7.4gCalcium: 47mgIron: 4mg