Korean🥬 Vegetables

Yachae Jeon (Korean Vegetable Pancake)

Name: Yachae Jeon (Korean Vegetable Pancake)
Total time: 15 min
Cuisine: Korean
Ingredients: 1½ cups all-purpose flour; ½ tsp salt; ~¼ tsp black pepper; 1½ cups ice-cold water; ~1 cup garlic chives; ½ potato; 1/3 carrot; 1 Korean long chili pepper; ~1 red chili pepper; 2 green onions; ~3 tbsp vegetable oil; 4 tbsp soy sauce; 2½ tbsp vinegar; a pinch sugar; 1 green chili; 1 red chili; ½ green onion; ¼ onion; 1 tbsp Korean chili pepper flakes

⏱ 15 min

A simple and easy Korean vegetable pancake made with minimal ingredients, bursting with vegetable flavor and crispiness. Even vegetable haters will love it.

Adapted from a video by Aaron and Claire

Turn Veggie Haters into Lovers with These Korean Vegetable Pancakes l Yachae Jeon

Watch on YouTube

Ingredients

all-purpose flour1½ cups
salt½ tsp
black pepperto taste~¼ tspest.
ice-cold water1½ cups
garlic chivesa large handful, cut into 2-inch pieces~1 cupest.
potatocut into thin matchsticks½
carrotabout 1/3, cut into thin matchsticks1/3
Korean long chili peppersliced, or use any chili pepper1
red chili peppersome, sliced~1est.

Steps

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1
Prepare the vegetables. Cut a large handful of garlic chives into 2-inch pieces; cut half a potato into thin matchsticks; cut about one-third of a carrot into thin matchsticks; slice Korean and red chili peppers thinly; thinly slice green onions.
2
Make the pancake batter. In a large mixing bowl, combine 1.5 cups all-purpose flour, 0.5 tsp salt, black pepper, and 1.5 cups ice-cold water; mix well. Alternatively, use pre-seasoned Korean pancake mix.
3
Add all prepared vegetables to the batter and gently mix. Remember the batter serves only as a binder; vegetables should far outnumber the batter.
4
Prepare the dipping sauce. Roughly chop one green chili, one red chili, half a green onion, and one-quarter onion, and place in a small bowl. Add 4 tbsp soy sauce, 2.5 tbsp vinegar, and a pinch of sugar; mix well. Optional: add 1 tbsp Korean chili pepper flakes for extra heat.
5
Heat a generous amount of oil in a large pan over medium heat until very hot. Use at least 2 tsp oil per batch, as the pancake should be fried until crispy.
6
Pour batter onto the hot pan, spread it out, and distribute vegetables evenly. Fry for 3 to 4 minutes until the bottom turns golden brown. Occasionally shake the pan so oil from the edges flows to the center, preventing the center from staying soft.
7
Using a spatula, flip the pancake and fry the other side for 3 to 4 minutes until golden brown and crispy. You can make any size you prefer, but for first-timers, smaller pancakes cook more evenly and are easier to flip.
8
Once both sides are golden brown and crispy, transfer to a wire rack or paper towels to drain. Repeat with the remaining batter.
9
Plate the pancakes on a serving platter and pour the dipping sauce (making sure to include the vegetables) into a small bowl alongside. Serve and enjoy.

Yachae Jeon (Korean Vegetable Pancake)

Ingredients

Steps

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