Vegan Yachae Jeon 야채전 (Korean Vegetable Pancakes)

Name: Vegan Yachae Jeon 야채전 (Korean Vegetable Pancakes)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 1/2 cup all purpose flour ((see notes for subs)); 2 tsp baking powder; 4 tbsp corn starch (or potato starch); 1 1/2 tsp salt (or black salt (for an "eggy" flavour)); 1/2 tsp turmeric powder (optional for colour); 1 1/2 cup room temperature water (, plus additional 2-4 tbsp water to adjust consistency); 1 medium zucchini (, sliced into match sticks); 1 small sweet potato (, sliced into match sticks or shredded (i used orange sweet potato and added them raw)); 1 medium carrot (, sliced into match sticks or shredded); 1/2 medium onion (, thinly sliced); 1 long green chili or jalapeño (, optional for heat); 1 bunch scallions or green onions (, around 2 cups, chopped or thinly sliced); Other vegetables of choice (sliced); Neutral oil (I used vegetable oil); 1 tbsp soy sauce; 1 tbsp water; 1 tbsp vinegar; 1 tsp sugar (, adjust to taste); 1 tsp sesame oil; 1/2 tsp sesame seeds; Gochugaru or chili flakes/powder (optional)

Instructions

Prep:20minCook:20min

Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.

Updated at: Fri, 22 Nov 2024 04:53:17 GMT