Hey guys! Here’s a delicious recipe for Yachaejeon which is a Korean Vegetable Pancake! They’re fast and easy to make and are completely versatile.You can definitely add more vegetables to them a ½ cup of whatever you plan on using, I just used what I had on hand. The chives are important to the taste so don’t skip out on those!They’re traditionally served with a dipping sauce made up of soy sauce, sesame oil and vinegar. I haven’t made up a recipe for that yet but you can mess around with the proportions until you find something that suits your taste. My boyfriend just eats them with ketchup, haha.
Starting March 1st, most of my recipes will be smoothie/juice based, refined sugar free and gluten free because I’m forcing myself to try out a more gluten free lifestyle. There will be sweets though so don’t worry! I’ll try to make the recipes using easily accessible ingredients because I hate when I see recipes that feature tons upon tons of ingredients that are all hard to get.
I hope you enjoy the yachaejeon!
Korean Vegetable Pancakes (Yachaejeon)
- ¾ cup flour
- 2/3 cup plus 1 tablespoon cold water
- ½ cup chopped carrots
- ½ an onion, sliced (you can switch out for a ½ cup of green onions)
- 1 garlic clove, minced
- ½ cup assorted peppers, chopped
- 1 ½ tablespoons dried chives (I’m sure fresh asian chives would be amazing in this! About ½ cup)
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pepper to taste
- ½ - 1 teaspoon of hot pepper powder
Chop all the vegetables you plan on using into thinly sliced matchsticks and set aside.
Mix the flour and water and whisk until smooth and lump free.
Pre-heat a good sized pan with a tablespoon of olive oil on medium heat.
Using a 1/3 cup measurement (depending on the size pancake you want), pour the mixture in the pan and spread out as thinly as possible. The thinner the pancake, the more crisper it will get. Cook until you see the edges of the pancake start to crisp up and the batter is almost fully cooked. This can take anywhere from 5-8 minutes. Flip the pancake and cook an additional 5 minutes or until the other side has cooked and started turning a golden brown. You can place them on a napkin lined container to drain any excess oils but be careful of it sticking to the napkin.
Between frying eat pancake make sure there is at least a tablespoon of oil in the pan.
These should be served immediately because when they cool they lose all of their crispiness.