koreanvegetablepancake
Korean Vegetable Pancake (Yachaejeon)
Yachaejeon is a savoury Korean vegetable pancake with crisp edges and a tender centre. This version combines green onions, zucchini, sweet potato, onion and mushrooms in a light batter.
From YouTube · Apr 17, 2018
Yachaejeon is a savoury Korean vegetable pancake with crisp edges and a tender centre. This version combines green onions, zucchini, sweet potato, onion and mushrooms in a light batter.
15 min
Prep time
12 min
Cook time
27 min
Total time
2 large 12-inch pancake
Yield
Ingredients
15 ingredients- 4 green onions, cut into 1-inch pieces
- 1/3 cup leek, thinly sliced (optional)
- 3 ounces zucchini, cut into thin matchsticks (about 1/2 cup)
- 1 green chilli pepper or jalapeño, thinly sliced (optional)
- 3 ounces onion, thinly sliced
- 1/3 cup sweet potato, cut into thin matchsticks
- 1 fresh mushroom, such as white, baby portobello or shiitake, sliced
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup water
- 2 to 4 tablespoons vegetable oil, divided
- 1 tablespoon soy sauce
- 2 teaspoons white vinegar
- 1 teaspoon Korean hot pepper flakes (gochugaru), optional
- 1 teaspoon toasted sesame seeds
Method
12 steps- Make the dipping sauce by combining the soy sauce, white vinegar, Korean hot pepper flakes and toasted sesame seeds in a small bowl. Mix well and set aside.
- Place the green onions, leek, zucchini, chilli pepper, onion and sweet potato in a large mixing bowl.
- Add the flour, salt and 3/4 cup water. Mix until the vegetables are evenly coated in a light batter.
- Heat a large 12-inch non-stick skillet over medium-high heat.
- Add 2 tablespoons vegetable oil and swirl the pan to coat it evenly.
- Add the vegetable batter and spread it into a thin, even pancake.
- Reduce the heat to medium. Arrange the sliced mushroom over the pancake and gently press it into the batter.
- Cook for 4 to 5 minutes, until the underside is crisp and light golden brown.
- Flip the pancake. Add another 1 to 2 tablespoons vegetable oil around the edges, tilting the pan so the oil runs underneath.
- Cook for another 3 to 4 minutes, occasionally pressing the pancake with a spatula, until the second side is crisp and golden.
- Flip the pancake once more and cook for a final 2 minutes.
- Transfer the pancake to a large plate and serve immediately with the dipping sauce.
Recipe notes
Helpful tips
- Cut the vegetables into thin, evenly sized pieces so they cook at the same rate.
- Spread the batter thinly in the pan for crisp edges and an evenly cooked centre.
- Add extra oil around the edge after flipping so it can run underneath the pancake.
- Serve immediately, as the pancake is crispiest straight from the pan.
Equipment
- Large mixing bowl
- 12-inch non-stick skillet
- Spatula
- Small bowl
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a lightly oiled frying pan.
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