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Korean Vegetable pancake | Yachaejeon | 야채전 | Recipe

Yachaejeon - A Korean delicacy. These savory Vegetable Pancakes are crispy from the outside & soft inside. It is supposed to be a snack but I prefer to have it as a meal. Quite filling & absolutely delicious with a tangy Sesame-Soy-Vinegar Dipping Sauce.

  • Prep time:
  • 5 minutes
  • cook time:
  • 5 minutes
  • serves:
  • 2

Ratings :

    • (1)

Details

Ratings

    • (1)

Vegetarian

Level : Easy

Cuisine : Korean

Course : Appetizer

Recipe Notes

Makes one large pancake (12 inches) Or two medium (6 inches each).

Tags

  • #Contest105
  • #SnacksUnder15
Ingredients

Ingredients For Korean Vegetable pancake | Yachaejeon | 야채전 | Recipe

Methods
  • 1. Mix the flour & salt with the veggies except the mushroom. Add water.
  • 2. Mix well.
  • 3. Heat 1 tbsp of oil in a medium nonstick skillet.
  • 4. Pour half of the mixture.
  • 5. Spread it evenly about 6 inches diameter.
  • 6. Top with the sliced mushroom.
  • 7. Cook on high heat for a minute.
  • 8. Turn it when the pancake starts moving freely.
  • 9. Swirl a tablespoon of oil on the edges. Lift a little & let the oil go to the middle of the pan.
  • 10. Make one more the same way from the remaining mixture.
  • 11. Cut into half or quarters & serve.
  • 12. Enjoy hot with dipping sauce!
  • 13. For the Dipping Sauce: Mix 2 Tablespoons Soy Sauce, 2 Tablespoons Vinegar, 1 Tablespoon Sesame Seeds & 1 Tablespoon Red Chili Powder together in a small bowl.
  • 14. A tangy dipping sauce is ready to be devoured with the delicious Pancakes.
Reviews

Took your advice and had it as a meal. It was a good change. Somehow through your recipe, I could cook it pretty easily.

Kumudini Thanks very much for your precious feedback! I’m delighted to know that you tried my recipe & found it easy to follow.

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