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Korean Vegetable Pancakes - Yachaejeon

Quick and easy vegetable pancakes to make the most of spring!
Print Recipe Pinner la recette
5/5 (22)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main course, Side dish, Snack
Cuisine: Korean
Servings: 10 small pancakes
Calories: 59kcal
Author: Marc Winer

Ingredients

For pancakes

  • 60 g flour
  • 80 g rice flour
  • 235 ml water
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon gochugaru

Vegetables

  • 4 green onions cut into 1cm segments
  • 1 carrot very finely julienned
  • 2 shiitake mushrooms very finely julienned
  • 100 g Chinese cabbage grated

For the dipping sauce

US Customary - Metric

Procédé

  • Mix all the sauce ingredients in a small bowl and set aside.
    2 tablespoons light soy sauce, 1 tablespoon water, 1 tablespoon rice vinegar, 2 teaspoons gochugaru, White sesame seeds
    ingrédients de la sauce mélangés
  • In a large bowl, combine all dry ingredients.
    60 g flour, 80 g rice flour, 1 teaspoon baking soda, 1 tablespoon salt, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon gochugaru
    ingrédients secs mélangés
  • Add the water and whisk until smooth.
    235 ml water
    eau rajoutée
  • Stir the vegetables into the dough.
    4 green onions, 1 carrot, 2 shiitake mushrooms, 100 g Chinese cabbage
    légumes rajoutés
  • Heat your frying pan and add enough oil to cover the bottom. Don't hesitate to add plenty.
  • Place a generous or small amount of the batter mixture in the pan.
    yachaejeon dans poêle
  • Spread the dough thinly with a spoon.
  • Cook for 3 to 5 minutes on each side, until the pancakes are crisp and golden.
  • Cut the Korean pancakes into small squares or serve individually on plates.
  • Serve with the accompanying sauce while still hot.

Notes

When preparing your dough, be sure to use cold water. This will ensure a better texture. And if you happen to prepare the dough in advance (which is also possible), I recommend placing it in the fridge until you're ready to use it. The idea is to keep the dough as cold as possible.

Nutrition

Calories: 59kcal | Féculents: 13g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 90mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1188IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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