Description
Enjoy these delightful Korean Vegetable Pancakes, or Yachaejeon, featuring a crispy texture and vibrant colors perfect for any meal.
Ingredients
Scale
- 1 cup Flour (Consider using gluten-free flour for a gluten-free version.)
- 1/4 cup Cornstarch (Enhances crunchiness.)
- 1 cup Water (For batter consistency.)
- 1/2 teaspoon Turmeric (Adds color and flavor.)
- 1 teaspoon Salt (Essential for taste.)
- 1 teaspoon Baking Powder (Helps pancakes rise.)
- 1 cup Green Onions (Chopped short.)
- 1 cup Red Onion (Sliced thinly.)
- 1 cup Carrot (Cut into thin strips.)
- 1 cup Red Pepper (Sliced thinly.)
- 1 cup Cabbage (Cut into thin strips.)
- 1 pepper Hot Pepper (Finely chopped.)
- 3 tablespoons Oil for frying (Use sesame or vegetable oil.)
- 1 tablespoon Soy Sauce (Base flavor of the sauce.)
- 1 tablespoon Rice Vinegar (Balances saltiness.)
- 1 tablespoon Toasted Sesame Seeds (Adds nutty flavor.)
- 1/2 teaspoon Chili Flakes (For heat.)
- 1 teaspoon Sesame Oil (Enhances flavor.)
Instructions
- Prepare Vegetables: Begin by slicing the green onions, red onion, carrot, red pepper, and cabbage into thin strips.
- Make Batter: In a large mixing bowl, whisk together the flour, cornstarch, turmeric, salt, baking powder, and water until smooth.
- Combine Batter and Vegetables: Gently fold the vegetables into the batter until evenly coated.
- Prepare Dipping Sauce: Mix together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and chili flakes.
- Heat Pan and Cook: Add oil to a frying pan, spoon in the batter, and cook until golden brown, about 3-4 minutes per side.
- Repeat Cooking: Continue with remaining batter, adding oil as needed for crispiness.
- Serve: Enjoy warm with the dipping sauce.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Korean Vegetable Pancakes, Yachaejeon, vegetarian pancakes