Vegetable Pancake (Yachaejeon) Recipe
Vegetable pancake
Let's celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake!
I introduced this recipe to you personally in 2007 when I first started YouTube, however it wasn't exactly yachaejeon because I used seafood. The video can be used if you're interested to view it This time let's generate a real yachaejeon!
We'll make use of a couple varieties of vegetables and you may add your individual, too. I didn't use perilla leaves (kkaenip) or asian chives (buchu) this time around, but they also work well in yachaejeon.
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These pancakes remind me of my grandmother on my small mother's side, who perished a long time ago. When I was young, during school vacation my mother familiar with send me and my siblings to her mother's house in a tiny village within the countryside.
Whatever she made, it had been so tasty! I remember she made vegetable pancakes all afternoon because she had to give so many family. While she was cooking the pancakes, many of us waited and eagerly watched what she was doing. Once she brought it, we ate it very quickly!
Serves: 2
Ingredients
4 green onions, cut into 1 " long
⅓ cup leek (optional), sliced thinly 1 " long
3 ounces zucchini matchsticks (about 1/2 cup)
3 ounces onion, sliced
⅓ cup sweet potato
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Also
½ teaspoon salt
¾ cup water
Make dipping sauce:
Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds within a bowl and mix it with a spoon. Transfer it to your small bowl. Seat aside.
Make batter:
Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato within a bowl. Add flour salt, and ¾ cup water. Mix it with a wooden spoon.
Make a pancake:
Heat up a substantial non-stick skillet over medium high heat. I use my 12 inch non-stick skillet for making one big pancake, if you are skillet is small, you may work in batches for making smaller ones.
Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter towards the skillet and spread it evenly.
Turn along the heat to medium and hang up the sliced mushroom ahead. Gently press them in having a wooden spoon or spatula.
Cook for four to five minutes before the bottom turns crunchy light golden brown. Grab the handle in the skillet and twirl it around hence the pancake moves and is also cooked evenly underneath.
Turn or flip above the pancake.
Increase the warmth to medium high and add 1 or 2 tablespoons of vegetable oil across the edges on the pancake. Lift up one edge along with your spatula and tilt the skillet therefore, the oil flows within the pancake.
Cook for three to four minutes until either side turn light golden brown, occasionally pressing down together with the spatula.
Flip it over one added time and cook another 2 minutes.
Serve:
Transfer it with a large plate and serve right away together with the dipping sauce.
Posted on Thursday, August 9th, 2007 at 7:19 am. Last updated on April 17, 2018.
MosesVandenberg Little Rock joined 5/18 & has 3 comments
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Vegetable pancake
Made with: baby portobello mushrooms, flour, green chili pepper, green onion, hot pepper flakes, leek, onion, salt, shiitake mushrooms, shrimp, soy sauce, sweet potato, toasted sesame seeds, vegetable oil, water, white mushrooms, apple cider vinegar, zucchini,
This recipe was originally posted on August 9, 2007 at 7:19 am by Maangchi. It was last updated on April 17, 2018.
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