Korean Vegetable Pancake (Yachaejeon): Vegetarian Side Dish

Video Description

Korean Vegetable Pancake (Yachaejeon):Korean Vegetable Pancake (Yachaejeon): This quick and easy side dish is great as a snack or a side dish to Korean food. It is a savory pancake that allows you to clean out your vegetable drawer! Crispy on the out side, tender and moist on the inside. This recipe is a base recipe and you can add just about any vegetables, seafood, meats, etc... It is as flexible as you are creative. Recipe Korean Vegetable Pancake (Yachaejeon) Dipping Sauce: • 3 Tablespoons Soy sauce • 1 teaspoon Rice wine vinegar • 1 tablespoon Sesame seeds • ½ tablespoon Red chili powder (Korean Gochugaruj) This is optional. Batter: • 2 Cups All-purpose flour • 1 Teaspoon Salt • 1 Egg • 2 Cups Cold Water Vegetable Ingredients: • 6 to 8 green onions (scallions) • 1/3 zucchini • 1/3 carrot • ½ onion • ¼-1/2 red bell pepper Instructions: • Mix all the ingredients for the dipping sauce in small bowl. Set aside. • Mix all the ingredients for the batter in large mixing bowl. Set aside. • Julienne green onions, zucchini, carrot, onion, and red bell pepper into 2-inch length pieces. • Add all the vegetables into batter. Mix lightly. • In large pan, add generous amount of cooking oil. Lay a scoop of batter/vegetable mix and spread into even layer. Fry for about 1-2 minute, or until golden brown. Flip and fry for an additional 1-2 minute with additional oil, or until golden brown on both sides. • Serve hot with dipping sauce. *You can fry a large batch, let cool, and freeze for later enjoyment. To reheat, bake pancake in oven at 350 degrees for about 8 minutes. Or re-heat in pan. Serve hot. Enjoy!