Korean Vegetable Pancake (Yachaejeon)
Korean Vegetable Pancakes or Yachaejoen are crispy and chewy pancakes that are vegetable-packed. It’s one of Koreans’ favorite snacks!
Servings: 1 8-inch pancake
Equipment
- Nonstick Pan
- Big Spatula
- Big Bowl
Ingredients
- 2/3 cups All Purpose Flour
- 1/3 cup Potato Starch
- 1 tsp Garlic
- 1/2 tsp Salt
- Pinch of Black Pepper
- 2/3 cup Water
- 1/2 of Whole Zucchini
- 1/2 of Whole Carrots
- 1/4 of Large Onion
- Canoa or Vegetable Oil For frying
Instructions
- In a big bowl, combine flour and potato starch, season with minced garlic, salt, and pepper, then add water. Mix it well to make the batter.
- Mix until well combined and raise the whisk, the consistency should be a little loose. Taste the batter and see if it has flavor already, otherwise, add more salt and pepper as needed.
- Slice the surroundings of the zucchini and leave the seeds, then chop it julienne or match stick sizes
- Likewise, peel and slice the carrots and onion julienne.
- Mix the vegetables into the batter and make sure to coat every vegetable with it.
- Heat up a nonstick pan with a generous amount of oil, and once heated, add the vegetable pancake batter.
- Spread the pancake evenly to the edges of the pan and flatten it out so it cooks evenly.
- Follow the 2222 rule: 2 minutes on high heat for both sides, and 2 minutes on medium to low heat for both sides. On the 4-minute mark, add oil on the edges of the pan and shake to spread.
- Once it is golden and crispy, plate, serve, and enjoy!
Video
Notes
- Keep an eye on the pancake. Once you see white smoke coming up, check. If it’s toasting up, let cook. If it’s creating black marks, flip. Every time you flip, push the pancake down and flatten it with your spatula so it doesn’t rise like a pizza and it cooks faster.
- Do little taps to create air holes that will release any remaining steam. This also helps crisp it up!