Korean Vegetable Pancake in 5 min(+ Sauce) | No Egg! 3 ingredients! | Yachaejeon recipe

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 zucchini and onion into thin slices.

Mix the all-purpose flour, salt, and water in a bowl to create a batter.

Add the sliced zucchini and onion to the batter and mix well.

Heat vegetable oil in a frying pan over medium heat.

Pour the batter into the pan and spread it out evenly.

Cook until the bottom is golden brown, then flip and cook the other side until golden brown.

Serve with a dipping sauce made from soy sauce and vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens