Yachaejeon - Korean Vegetable Pancakes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients while cornstarch can create a lighter texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola oil is often more affordable.

egg

🥗Healthier: flax egg

💰Cheaper: aquafaba

Flax egg is a vegan option, while aquafaba is made from chickpeas and is cost-effective.

Cut the vegetables into thin strips.

Prepare the pancake batter by mixing flour, cornstarch, salt, and water.

Heat oil in a pan and pour in the batter with the vegetables.

Cook the pancakes until crispy and golden brown on both sides.

Prepare the soy dipping sauce by mixing soy sauce, rice vinegar, sesame seeds, and chopped green chili pepper.

Cooking Techniques

Spice Level:

Allergens