korean pancake

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.

Vegan Yachae Jeon 야채전 (Korean Vegetable Pancakes)

all purpose flour ((195 grams))

tsp baking powder

tbsp corn starch

salt

turmeric powder (optional

water

zucchini

sweet potato

carrot

onion

green chili

scallions onions

Other vegetables of choice (sliced)

Neutral oil (I used vegetable oil)

sauce sauce mix

In a large mixing bowl, add in all the dry ingredients. Mix well.

Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.

Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.

Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.  IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan.  It&#039;s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface f the pan. So you’ll want to spread it as thin as possible but still cover the surface of the pan. I use a spoon to spread it evenly onto the pan.

Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.

Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce! I also find it a lot easier to cut the pancakes using a pair of scissors.

How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

Cooking the pancakes

Store in an air-tight container and refrigerate. Pan fry the pancakes on a pan for 2-3 minutes on each side until crisp. You can also heat these in your oven toaster.

Storage and reheating tip

Been making a lot of pajeon and other types of Korean pancakes lately so wanted to share this no-talking video with some ✨ASMR✨ action of me making more pancakes. Enjoy! ◡̈

Pajeon recipe: https://thefoodietakesflight.com/korean-scallion-pancakes-pajeon
Dipping sauce: https://thefoodietakesflight.com/dumpling-dipping-sauce/

———————————————
TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#koreanfood #pajeon #veganrecipes #veganfood

👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

Making Vegan 'Haemul' Pajeon (Korean 'Seafood' & Scallion Pancakes) + Some ✨ASMR✨ Action

Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch.  I also made my own dipping sauce to pair with this vegan jeon or pancake.

Vegan Pajeon 파전 (Korean Scallion/Green Onion Pancakes)

all purpose flour (, 130 grams)

tbsp baking powder

tbsp corn starch (or potato starch, 27 grams)

tbsp sesame oil

oyster mushrooms (halved then thinly sliced (see notes))

green chiles

Neutral oil (for cooking)

sauce

Vegan kimchi

Sundubu Jjigae (or Korean Soft Tofu Stew)

You can check out the a complete step-by-step on how to make the pajeon in the photos above or in the video below.

In a large mixing bowl, add in all the dry ingredient. Mix well.

Slowly pour in the water while mixing. Mix until you’ve reached a batter consistency. Add the sesame oil and then mix. If the batter is still too thick, you can add 2-4 tbsp more water.

Another option for the batter is to mix in the veggies into the batter and mix evenly to coat. If doing so, you&#039;ll just need to evenly spread the batter with the veggies later on when cooking.

Preparing the pancake batter

Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.IMPORTANT: I highly recomment using a non-stick pan for the best results and so that your pancakes do not stick to your pan.It&#039;s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

Add enough oil to add to coat the surface of the pan. Once hot, add in the sliced onions,  carrots, scallions, chiles, and mushrooms—basically enough veggies to almost cover the pan. Leave to cook to a tender crisp for 1-2 minutes.Skip this step if you mixed the veggies into the batter.

Scoop around half of batter into the pan and carefully spread to cover the vegetables. Note that the amount you add will depend on the size of your pan.

Place more veggies on the top of the pancake and carefully press down onto the batter. Lower the heat to medium. You can cover the pan to allow the inside of the pancake to cook especially if you’re making a thicker pancake. Cook for 4-5 minutes over medium heat.

Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce but you can enjoy it plain too! See dipping sauce recipe here.I also find it a lot easier to cut the pancakes using a pair of scissors.

Cooking the pancake

Store in an air-tight container and refrigerate. Pan fry the pancakes or pajeon on a pan for 2-3 minutes on each side until crisp.

https://www.youtube.com/watch?v=uGdAoaYfrSU

Full recipe here: https://thefoodietakesflight.com/korean-scallion-pancakes-pajeon

OTHER KOREAN RECIPES:
Easy vegan kimchi: https://www.youtube.com/watch?v=iIgg9ReGsxQ&t=61s
3 Kimchi recipes: https://www.youtube.com/watch?v=zc2mNH6S2Ck&t=43s
Sundubu jjigae (soft tofu stew): https://youtu.be/QoIRkJEWkes
Jjajangmyeon: https://youtu.be/ETdImlm7MpI

———————————————

TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#koreanfood #pajeon #veganrecipe

👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

PAJEON | Korean Savoury Scallion Pancakes with Dipping Sauce (Vegan Recipe)

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes with a delicious honey, garlic, soy sauce for dipping!

Korean Savory Pancakes Recipe (Pajeon Recipe)

soy sauce

honey

rice vinegar

sesame oil

garlic (peeled and grated)

red pepper flakes (optional)

scallions

all purpose flour

cornstarch

sugar

egg (lightly beaten)

garlic glove (peeled and grated)

vegetable oil (divided)

Combine the sauce ingredients in a small saucepan set over medium heat. Allow the mixture to come to a boil, then give it a good stir and turn the heat down to medium-low. Simmer for 5 to 7 minutes, until slightly reduced and thickened.

Slice the scallion into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne).

In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, egg, and grated garlic. Stir gently with a spatula until just combined (there will be lumps). Gently fold in half of the scallions and carrots.

Heat two tablespoons of the vegetable oil in a 10&quot; cast iron skillet over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan. Scatter half of the remaining scallions and carrots over the top of the raw batter. Use the spatula to make sure they are partially submerged in the batter so they won't fall off when you flip the pancake.

Fry for 4 to 5 minutes, until the pancake is golden brown and the vegetables are lightly charred. Flip and cook another 4 to 5 minutes on the other side. Transfer to a paper-towel lined plate.

Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces and serve with the warm dipping sauce.

https://embed.mediavine.com/videos/oumflzjcauvvxxocmrd6

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes and make the honey, garlic, soy sauce for dipping!

Korean Savory Pancakes - Pajeon

Whenever I go to a Korean grocery store, if I find a bunch of good quality chives, I always pick them up. What makes good quality chives? They should be dark green, fresh and not dried out, and without bruises! I have many recipes on my website that use chives: in mandu (dumplings), kimchi, and...

Chive pancake (Buchujeon: 부추전)

all-purpose flour

fish sauce salt

Asian chives (buchu in Korean), chopped (about 1½ cups)

¼ cup onion, chopped

vegetable oil

Just lower the heat a little while cooking the pancake.

Reply by Maangchi on October 26, 2017

Hi Maangchi, I&#039;m new to cooking so I&#039;m not sure if I&#039;m doing anything wrong but when I flip my&hellip;

Comment by Bremen on October 26, 2017

Hi Maangchi, I&#039;m new to cooking so I&#039;m not sure if I&#039;m doing anything wrong but when I flip my pancake over thes shrimp and scallops would get charred before the pancake gets fully cooked. I was afraid it&#039;ll get burnt before the pancake gets cooked what should I do?

I could never figure out what to do with all the wild chives that grew around our yard but this&hellip;

Comment by vvcosta on February 18, 2017

I could never figure out what to do with all the wild chives that grew around our yard but this was delicious!!! I&#039;ll try it with seafood next time!

&quot;have you ever tried kkaennip (cut into very fine strips) in your pajeon?&quot; of course! : )

Reply by Maangchi on August 25, 2014

Hi Maangchi, have you ever tried kkaennip (cut into very fine strips) in your pajeon? That&#039;s delicious, too! Just roll&hellip;

Comment by sanne on August 25, 2014

Hi Maangchi, have you ever tried kkaennip (cut into very fine strips) in your pajeon? That&#039;s delicious, too! Just roll the leaves up tightly to cut them. This way, I used up some left-over kkaennip once - I hadn&#039;t the time to prepare jangajji then and just tossed the leaves in the freezer for soup (maeuntang). Some time later, we had Korean guests (friends from Busan), and no buchu or chives for haemul-pajeon - but we needed some anju ... ;o) Bye, Sanne.

Reply by Maangchi on August 10, 2012

thank you verey much i love it , your way to describe the recieps is so easy and understanable thank&hellip;

Comment by lovely korea on August 10, 2012

thank you verey much i love it , your way to describe the recieps is so easy and understanable thank you

I&#039;ve seen recipes to use some rice flour with regular white flour. The rice flour gives a nice crispy chewy&hellip;

Reply by peonygirl on December 3, 2011

I&#039;ve seen recipes to use some rice flour with regular white flour. The rice flour gives a nice crispy chewy texture.

Are these sometimes made with rice flour? The Korean grocery near my work makes these with a flour that has&hellip;

Comment by jierui on October 8, 2011

Are these sometimes made with rice flour? The Korean grocery near my work makes these with a flour that has a consistency very much like tteokbukki: kinda chewy, a little translucent, definitely not wheat flour. I like them, except they use too much oil and I was going to try to make some at home. Thanks! Also, I love to add dandelion greens chopped up to your recipe. They are very good in combo with the buchu. And I usually use half white flour, half wheat flour. I don&#039;t eat meat, so I eat more whole grain stuff, and the bonus is that I think wheat flour makes them brown better. Both changes work very well with your wonderful versatile recipe!

Thank you for your recipes!! I come to your site often when I need some new inspiration!!! I just made&hellip;

Comment by Ai loves food on September 18, 2011

Thank you for your recipes!! I come to your site often when I need some new inspiration!!! I just made your Kim chi and chives pancake!! Love your work.

Hello, Thanks for the recipe. It&#039;s very useful. I&#039;m interested in Korean Food and trying to cook more dishes. This&hellip;

Comment by Mai Nguyen on April 6, 2011

Hello, Thanks for the recipe. It&#039;s very useful. I&#039;m interested in Korean Food and trying to cook more dishes. This is what I&#039;m looking for.

Hiii Maangchi! thanks for your lovely tutorial and website! Im always a fan of korean food. this is my 1st&hellip;

Comment by lindz on February 11, 2011

Hiii Maangchi! thanks for your lovely tutorial and website! Im always a fan of korean food. this is my 1st time to try to cook korean pancake but i couldnt flip it :( , is that because it too thick? but the taste still pretty good . Thankss!

[...] Amazing Asian Cooking Site &ndash; Fresh &amp; Fabulous Recipes Feb.03, 2011 in Amazing Asian Cooking Site This gal knows&hellip;

Comment by Amazing Asian Cooking Site &ndash; Fresh &amp; Fabulous Recipes -...

[...] Amazing Asian Cooking Site &ndash; Fresh &amp; Fabulous Recipes Feb.03, 2011 in Amazing Asian Cooking Site This gal knows how to cook! Her recipes are unique and made with FRESH ingredients. Maangchi is her name and cooking is her game. Check out her videos on You Tube for tutorials on how to prepare some of her recipes. Try the Buchujeon (Vegetable pancake with Asian chives.) Please visit her at https://www.maangchi.com [...]

dear maangchi -- i love your site. quick question: is it better to add the seafood later rather than mixing&hellip;

Comment by jeannecho on September 27, 2010

dear maangchi -- i love your site. quick question: is it better to add the seafood later rather than mixing it into the batter? why? thanks!

Reply by Maangchi on May 6, 2010

would it affect the dipping sauce if i use balsmic vinegar?

Comment by KKVL on May 6, 2010

Just want to share, if you want to make it crispier you can add a tea spoon of baking soda&hellip;

Reply by tyas on January 18, 2011

Just want to share, if you want to make it crispier you can add a tea spoon of baking soda on the ingredients.. Happy cooking !

Maangchi, I tried many times making korean pancake but I can never get it to be crispy as the one&hellip;

Comment by jsung on March 24, 2010

Maangchi, I tried many times making korean pancake but I can never get it to be crispy as the one in restaurant. What do I need to do, is it less water or more water or oil or...to make it more crispy? Thank you.

yes, that&#039;s my dipping sauce for this pancake. Mix 1 tbs of soy sauce and &frac12; tbs of vinegar. If&hellip;

Reply by Maangchi on February 22, 2010

yes, that&#039;s my dipping sauce for this pancake. Mix 1 tbs of soy sauce and &frac12; tbs of vinegar. If you want, add some hot pepper flakes, minced garlic, roasted sesame seeds, and chopped green onions.

Hello thanks for the recipe. I am wondering how to make the dipping sauce? Is it just soy suace and&hellip;

Comment by suckychef on February 21, 2010

Hello thanks for the recipe. I am wondering how to make the dipping sauce? Is it just soy suace and vinegar? What kind of soy sauce and vinegar?

Thank you very much! I never like the taste of buchim garu (pancake mix sold at a Korean grocery store).&hellip;

Reply by Maangchi on December 18, 2009

Thank you very much! I never like the taste of buchim garu (pancake mix sold at a Korean grocery store). No korean service yet, but I wish I had time to make Korean version video recipe. T

이렇게 간단히 설명 해줘서 너무 고맙습니다~! 이제 부집가루 안사도 돼겠네요 망치 언니 덕분에 ^^ 한국말로 돼있는 비디오 있으세요? 망치 언니&hellip;

Comment by 윤영 on December 18, 2009

이렇게 간단히 설명 해줘서 너무 고맙습니다~! 이제 부집가루 안사도 돼겠네요 망치 언니 덕분에 ^^ 한국말로 돼있는 비디오 있으세요? 망치 언니 파이팅~!

I guess it&#039;s common for asian housewives not to measure anything. It&#039;s a acquired skill learned from their mother and&hellip;

Comment by William on November 14, 2009

I guess it&#039;s common for asian housewives not to measure anything. It&#039;s a acquired skill learned from their mother and mother-in-law! Haha!

Make batter

Combine the flour, ¾ cup water, and fish sauce in a medium sized bowl and mix well. Stir in the chives and onion.

Cook pancake

Heat a large nonstick skillet over medium-high heat. Add 1 or 2 tablespoons of the oil to the hot skillet and swirl it around to coat. Scrape all the chive batter into a mound in the center of the skillet and spread it evenly so that it forms a thin, round pancake, about 11 to 12 inches in diameter. Cook until lightly browned and crisp on the bottom, 3 to 5 minutes. If your skillet is small, divide the batter in half and cook 2 pancakes one, at a time.

Turn over pancake

Shake the skillet to check its crispness. You should be able to hear the crispy pancake swish around in the nonstick pan. Turn the pancake over with a spatula and drizzle the remaining 1 or 2 tablespoons of oil around the edge of the skillet so that it runs under the pancake.buchujeon Cook for 2 to 3 minutes, pressing the pancake down occasionally with the spatula until the other side is crisp. Turn the pancake again and cook for another 2 to 3 minutes, until it’s crisp on both sides.

Finish

Turn it over one more time and then slide it onto a plate. Serve right away. Or, to serve in a lunchbox, cool for 5 minutes and cut into bite-size pieces.

Whenever I go to a Korean grocery store, if I find a bunch of good quality chives, I always pick them up. What makes good quality chives? They should be dark green, fresh and not dried out, and without bruises! I have many recipes on my website that use chives: in mandu (dumplings), kimchi, and even hotteok! But the simplest way to enjoy chives is to make a Korean-style savory pancake like I&#039;m showing you in this recipe. You can serve a hot, crunchy, and gorgeous-looking pancake so quickly. It tastes a little salty with chive aroma, so it goes well with rice. This was one of my most frequent side dishes that I used to prepare for my children&#039;s lunchbox, and they still talk about how good it was! If you want to pack it in a lunchbox, cut it into bite size pieces, usually rectangular, before putting it in. If you want to make both sides of this pancake crunchy, cook it over high or medium high heat and use a generous amount of cooking oil. And be sure to cook it in a non-stick skillet so that the pancake won&#039;t stick to the pan. Ingredients: Serves 2 &frac34; cup all-purpose flour. 2 teaspoons fish sauce or 1&frac12; teaspoons kosher salt 4 ounces Asian chives (buchu in Korean), chopped (about 1&frac12; cups) &frac14; cup onion, chopped. 2 to 4 tablespoons vegetable oil. Directions. Combine the flour, &frac34; cup water, and fish sauce in a medium sized bowl and mix well. Stir in the chives and onion. Heat a large nonstick skillet over medium-high heat. Add 1 or 2 tablespoons of the oil to the hot skillet and swirl it around to coat. Scrape all the chive batter into a mound in the center of the skillet and spread it evenly so that it forms a thin, round pancake, about 11 to 12 inches in diameter. Cook until lightly browned and crisp on the bottom, 3 to 5 minutes. If your skillet is small, divide the batter in half and cook 2 pancakes one at a time. Shake the skillet to check its crispness. You should be able to hear the crispy pancake swish around in the nonstick pan. Turn the pancake over with a spatula and drizzle the remaining 1 or 2 tablespoons of oil around the edge of the skillet so that it runs under the pancake. Cook for 2 to 3 minutes, pressing the pancake down occasionally with the spatula until the other side is crisp. Turn the pancake again and cook for another 2 to 3 minutes, until it&#039;s crisp on both sides. Turn it over one more time and then slide it onto a plate. Serve right away. Or, to serve in a lunchbox, cool for 5 minutes and cut into bite-size pieces.

This is an easy way to incorporate healthy, fibrous vegetables into a meal, by adding them to a light yet crispy pancake batter! This is an adult and kid-friendly appetizer that is irresistible when paired with a delicious dipping sauce!

Korean Vegetable Pancake with Dipping Sauce Recipe (Yachaejeon 야채전)

vegetables

½ tsp sea salt (or

tbsp neutral oil

tbsp light soy sauce

tsp white distilled vinegar

½ tsp sesame oil

½ tsp sugar (or

sesame seeds (optional)

Combine all the sauce ingredients into a small bowl, mixing until the sugar is dissolved, then top with optional sesame seeds. Set aside while preparing the pancakes.

DIPPING SAUCE

In a large mixing bowl, add the flour and sea salt, then mix until blended.  Gradually add the water while continuously whisking, until the batter has a smooth consistency (like melted ice cream). Add all the chopped vegetables, then mix until thoroughly coated with the batter.

Heat half the neutral oil on a nonstick pan over medium high heat, swirling to coat evenly.

Place half the batter into the pan, gently pressing down with the side of your spatula, until the batter is evenly thin.

Fry one side of the pancake until golden brown (about 4 minutes), then flip and do the same with the other side. Set the pancake aside.

Repeat steps 2-4 with the remaining oil and vegetable pancake batter.

Cut the pancakes into pieces and serve immediately with the dipping sauce. Enjoy!

VEGETABLE PANCAKES

https://www.youtube.com/watch?v=3xsAm9LmLWI

Have veggies in your fridge and don’t know what to do with them or have fussy kids who refuse to eat their veggies? Try out my recipe for CRISPY Korean Vegetable Pancake!

KYOKU CLEAVER:
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