Yachaejeon (Crispy Korean Vegetable Pancakes)

Updated at: Thu, 21 Nov 2024 10:33:28 GMT

Step 1

In a large bowl, add the flour, cornstarch and salt. Whisk together until well combined. Slowly pour in the cold water and whisk until a thin batter is formed. Add your sliced vegetables and fold the mixture together.

Step 2

In a large non-stick pan over medium heat, add the canola oil. Add about a cup of batter to the pan and gently press down to flatten the pancake. Cook on one side until it’s a light golden brown color. Flip and cook until the other side is the same color.

Step 3

Once your pancakes are done cooking, prepare the dipping sauce. In a small bowl, combine the soy sauce, white vinegar, water, sugar, gochugaru and sesame seeds. Lightly mix together and set aside.

Step 4

Transfer your pancakes to a cutting board and chop into bite-sized pieces. Enjoy your vegetable pancakes with the soy dipping sauce.

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Crispy

Delicious

Easy

Under 30 minutes