Korean Vegetable Pancakes (Yachaejeon)
Crispy on the outside, soft and flaky on the inside and packed with veggies - these savoury Korean pancakes are perfect as an appetiser or side dish, paired with a light dipping sauce.
Ingredients
- ½ cup all-purpose flour
- 1 tbsp corn flour
- ½ cup water
- 2-2½ cups vegetables of choice, sliced lengthwise (you could add spring onions, carrots, cabbage and onions)
- 1-2 tbsp neutral cooking oil
Dipping sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar
- sesame seeds
- gochugaru/ chilli flakes
Instructions
- To make the batter, whisk together all-purpose flour, corn flour and water. Give it a good mix until smooth, then stir in your favourite veggies, sliced lengthwise.
- Heat a splash of oil in a non stick skillet.
- Spread the batter evenly into a round shape, flattening it gently with the back of your spatula.
- Lower the heat and let it cook evenly on both sides (we want the veggies to cook through) , flipping halfway. Add a bit more oil if required.
- Slice and serve with a quick dipping sauce mixed together with soy sauce, vinegar, sesame seeds and chilli flakes.
