How to make Korean Vegetable Pancakes - Yachaejeon

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a higher smoke point.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan binding alternative.

Prepare the vegetables by grating the zucchini and sweet potato, and finely chopping the scallion, spring onion, shiitake mushroom, and white onion.

In a bowl, mix the grated vegetables with the flour, water, and a pinch of salt to create a batter.

Heat a pan over medium heat and add oil for frying.

Pour a ladle of the batter into the pan, spreading it out to form a pancake.

Cook until crispy and golden brown on both sides, flipping as needed.

For the dipping sauce, combine low sodium soy sauce, vinegar, sesame oil, and hot sauce in a small bowl. Serve with toasted sesame seeds on top.

Cooking Techniques

Spice Level:

Dietary

Allergens