Korean Vegetable Pancakes
A delicious way to eat vegetables! You can switch it up depending on what you have in your fridge and the result is a delicious crispy savoury pancake!
Yachaejeon: Korean Vegetable Pancakes
Serves: 4
Ingredients
Vegetables (total ~3 cups)
- Bunch of spring onions, roughly chopped
- 1/4 white cabbage, shredded
- 1 carrot, cut into matchsticks
- 1 courgette, cut into matchsticks
- 1 jalapeño, roughly chopped
Pancake Batter
- 1.5 cups plain flour
- 3 tbsp corn flour
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1.5 cups + 2 tbsp water
Dipping Sauce
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tsp water
- 1/2 tsp sesame oil
- 1/2 tsp maple syrup
- Sprinkle of sesame seeds & chilli flakes
Instructions
- Stir together all of the ingredients for the pancake batter until smooth
- Add the vegetables to the batter and stir until well coated
- Preheat a frying pan on medium-high heat and add a drizzle of oil
- When the oil is hot, add a few spoonfuls of batter to form a thin pancake
- Lower the heat slightly to medium and fry for 4-5 mins before flipping
- Add a bit more oil around the edges and fry for another 3-4 mins until golden and crispy
- Cut into pieces and serve immediately with the dipping sauce
