Korean Vegetable Pancake (Yachaejeon)
Follow this recipe to prepare a delicious Korean Vegetable Pancake, Yachaejeon, made with a variety of fresh vegetables and a savory batter.
Equipment
- 1 Mixing bowl For preparing the batter
- 1 Non-stick pan For frying the pancakes
Ingredients
- 1 cup All-purpose flour
- 1 cup Water
- 1 tbsp Soy sauce
- 1 tsp Salt
- 1 cup Carrot Julienned
- 1 cup Zucchini Julienned
- 1/2 cup Green onion Chopped
- 2 tbsp Vegetable oil For frying
Instructions
- In a mixing bowl, combine flour, water, soy sauce, and salt; whisk until smooth.
- Add carrots, zucchini, and green onion to the batter and mix well.
- Heat a non-stick pan over medium heat and add oil.
- Pour a ladleful of batter into the pan, spreading it evenly.
- Cook until the edges turn golden brown, about 3-4 minutes.
- Flip the pancake and cook for another 3-4 minutes on the other side.
- Remove from pan, slice into pieces, and serve warm.
Notes
Experiment with different vegetables such as bell peppers or mushrooms for variety.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 710mgPotassium: 249mgFiber: 3gSugar: 3gVitamin A: 225000IUVitamin C: 11.6mgCalcium: 200mgIron: 0.4mg
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