Crispy Vegetable Pancakes (Yachaejeon)
Enjoy these flavorful and colorful Korean vegetable pancakes. A delightful vegetarian dish perfect for a weeknight meal or a special occasion.
Equipment Needed
- Large Non-Stick Skillet
- Mixing Bowls
- Wooden spoon
Ingredients
- 4.00 stalksGreen Onions(Cut into 1-inch pieces)
- 1.00 cupLeeks((Optional) thinly sliced)
- 3.00 ozZucchini(Cut into matchsticks)
- 1.00 pepperGreen Chili Pepper((Optional) sliced)
- 3.00 ozOnion(Sliced)
- 1.00 cupSweet Potato(Cubed)
- 1.00 freshMushrooms(Sliced (white, baby portobello, or shiitake))
- 3.00 quarter cupAll-Purpose Flour(Use gluten-free flour if needed)
- 0.50 teaspoonKosher Salt
- 3.00 quarter cupWater
- 4.00 tablespoonVegetable Oil(For frying)
- 1.00 tablespoonSoy Sauce
- 2.00 teaspoonWhite Vinegar
- 1.00 teaspoonKorean Chili Flakes (Gochugaru)((Optional))
- 1.00 teaspoonSesame Seeds(Toasted)
Instructions
Whisk together soy sauce, vinegar, chili flakes (if using), and sesame seeds in a small bowl.
Estimated time: 2 minutes
In a large bowl, combine chopped vegetables, flour, and salt. Add water gradually, mixing until a smooth batter forms.
Estimated time: 5 minutes
Heat vegetable oil in a large non-stick skillet over medium-high heat.
Estimated time: 2 minutes
Pour a ladleful of batter into the hot skillet and spread evenly.
Estimated time: 2 minutes
Arrange sliced mushrooms on top of the batter.
Estimated time: 1 minutes
Cook for 4-5 minutes until the bottom is golden brown and crispy.
Estimated time: 5 minutes
Carefully flip the pancake and cook for another 3-4 minutes, adding more oil to the edges if needed.
Estimated time: 5 minutes
Flip again and cook for 2 minutes until golden brown on both sides.
Estimated time: 3 minutes
Transfer to a plate and serve immediately with the dipping sauce.
Estimated time: 1 minutes
Enjoy your delicious Yachaejeon!
Estimated time: 1 minutes