SaysieVerse
Yachaejeon
(Korean Vegetable Pancakes)
Preparation:
20-30 minutes
Cooking time:
20-30 minutes
Servings:
approx. 4 pieces
Difficulty:
light
About the recipe
Yachaejeon is a savory Korean pancake (jeon) packed with fresh vegetables and boasting a crispy exterior and soft interior. Perfect as a snack, side dish, or light main course—and incredibly easy to prepare!
Ingredients:
spring onion
zucchini
2 carrots
Onion
pointed peppers
2 tsp ssamjang or doenjang (Korean soybean paste)
360 ml water
200g flour (spelt or wheat flour)
2 eggs
2 pinches of turmeric
1/2 tsp salt
2-3 tbsp rapeseed oil - for frying
For the dipping sauces
Classic Korean dip (Choganjang) - sweet, salty and slightly sour
4 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp maple syrup or honey
1 tsp sesame oil
1 garlic clove
Some chopped spring onions
Mild mayonnaise dip (Western-Korean fusion)
2 tbsp mayonnaise
1 tsp soy sauce
1 tsp lemon juice
Some chopped spring onions
preparation
Step 1
Cut spring onions, zucchini, onion, pepper and carrot into fine long strips
Step 2
Whisk together ssamjang, water, flour, turmeric and salt until you have a smooth batter.
Stir in vegetables.
Step 3
Pour oil into a non-stick pan and heat.
Spread the batter evenly in the pan and fry for 5 minutes at medium heat.
Check if the underside is browned enough and then turn it over.
Step 4
Meanwhile, you can create the dips.
Simply mix everything together in a small bowl.
Serve!!