VEGETABLE KOREAN PANCAKE (Yachaejeon) - AgDan Gwang Chil / 악단광칠 (South Korea). Booking & Cooking.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Mix all-purpose flour and water in a bowl until smooth.

Add chopped green onions, grated carrots, and zucchini to the batter.

Incorporate beaten egg, salt, and pepper into the mixture.

Heat vegetable oil in a skillet over medium heat until shimmering.

Pour a ladleful of batter into the skillet, spreading it evenly.

Cook until the bottom is golden brown, about 3-4 minutes.

Flip the pancake and cook the other side until golden, about 3-4 minutes.

Transfer to a plate and keep warm while cooking remaining pancakes.

Serve hot with soy sauce and sesame oil for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens