Korean Vegetable Pancake
These Korean Vegetable Pancakes (Yachaejeon), are light and crispy, and filled with vegetables.
Ingredients
Vegetables (Total 5½ cups)
- 1 medium zucchini matchsticks (1 cup)
- 1 medium carrot matchsticks (1 cup)
- 2 cups green cabbage shredded
- ½ small yellow onion sliced (1/2 cup)
- 7 stalks green onion 1½ inch strips
Pancake Batter
- 1 cup all purpose flour
- ½ cup cornstarch or potato starch
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups cold water (may need less depending on flour brand)
Soy Dipping Sauce
- 3 tbsp soy sauce
- 2 tbsp white vinegar
- 1 tsp white granulated sugar
- 1 tsp roasted sesame seeds
Instructions
- Whisk dry ingredients together. Gradually whisk in cold water until it reaches the same consistency as crêpe batter.
- Add chopped up veggies into batter and mix until well combined.
- To a non-stick pan, add oil until it coats the entire pan. Place 1 ½ cups of batter onto the pan and spread it out, thinly coating the pan. Let it cook for 4-5 mins or until golden, crispy brown.
- Flip and add 1 tbsp of oil along the pancake's edge. Let it cook for 3-4 minutes or until golden, crispy brown. Flip once more and let it cook for 1 minute. Transfer to a wire rack to cool.
- Cut pancake into 9 pieces, serve with Soy Vinegar dipping sauce and enjoy!
Video
Notes
This recipe makes 3, 8 inch Korean Vegetable Pancakes.