korean vegetable pancake

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

water

sesame oil

garlic (peeled and grated)

red pepper flakes (optional)

scallions

carrot

all purpose flour

cornstarch

sugar

salt

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

Let&#039;s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake! I introduced this recipe to you in 2007 when I first started YouTube, but it wasn&#039;t exactly yachaejeon because I used seafood. The video is here if you&#039;re interested to see it. This time let&#039;s make a real yachaejeon!...

Vegetable pancake (Yachaejeon)

vegetable oil

white vinegar

Korean hot pepper flakes (gochugaru), optional

sesame seeds

sweet potato

fresh mushroom (white, baby portobello,

Make dipping sauce

Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

Make batter

Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and ¾ cup water. Mix it well with a wooden spoon.

Make a pancake

Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes.

Serve

Transfer it to a large plate and serve right away with the dipping sauce.

Let&#039;s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake! I introduced this recipe to you in 2007 when I first started YouTube, but it wasn&#039;t exactly yachaejeon because I used seafood. The video is here if you&#039;re interested to see it. This time let&#039;s make a real yachaejeon! We&#039;ll use a couple different kinds of vegetables and you can add your own, too. I didn&#039;t use perilla leaves (kkaenip) or asian chives (buchu) this time, but they work well in yachaejeon. These pancakes remind me of my grandmother on my mother&#039;s side, who passed away a long time ago. When I was young, during school vacation my mother used to send me and my siblings to her mother&#039;s house in a small village in the countryside. Whatever she made, it was so tasty! I remember she made vegetable pancakes all afternoon because she had to feed so many family members. While she was cooking the pancakes, we all waited and eagerly watched what she was doing. Once she brought it out, we ate it very fast! Ingredients. Serves: 2 For a large 12 inch pancake About 2&frac12; to 3 cups of sliced vegetables: 4 green onions, cut into 1 inch long. ⅓ cup leek (optional), sliced thinly 1 inch long. 3 ounces zucchini matchsticks (about 1/2 cup) 1 green chili pepper (or jalape&ntilde;o), optional, sliced. 3 ounces onion, sliced. ⅓ cup sweet potato 1 fresh mushroom (white, baby portobello, or shiitake) Also, for the pancake: &frac34; cup all purpose flour. &frac12; teaspoon kosher salt &frac34; cup water. vegetable oil. For the dipping sauce: 1 tablespoon soy sauce 2 teaspoons white vinegar. 1 teaspoon Korean hot pepper flakes (gochugaru), optional. 1 teaspoon toasted sesame seeds Directions. Make dipping sauce: Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside. Make batter: Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and &frac34; cup water. Mix it well with a wooden spoon. Make a pancake: Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes. Serve: Transfer it to a large plate and serve right away with the dipping sauce.

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:
https://www.amazon.com/dp/B0C6K1KKW3?maas=maas_adg_C19BBC9C3B217118490EE078B8930644_afap_abs&ref_=aa_maas&tag=maas

SUPPORT my channel ♡♡
➜ https://paypal.me/rackoflam?locale.x=en_US
➜ http://buymeacoffee.com/rackoflam

PRINTABLE RECIPE: https://rackoflam.com/korean-vegetable-pancake-yachaejeon/

PRODUCTS USED/ RECOMMENDED:
★ Henckels Cutting Board - https://amzn.to/4aQlY0q
★ Non-stick Pans - https://amzn.to/43S7s5O
★ Turner - https://amzn.to/3TPBnHj
★ Whisk - https://amzn.to/3JdfDQQ
★ All Purpose Flour - https://amzn.to/3VM8b6G
★ Soy Sauce - https://amzn.to/3xrTQlQ
★ Sea Salt - https://amzn.to/3UmceFP
★ Sesame Oil - https://amzn.to/43PWj5z

AMAZON STORE:
➜ https://www.amazon.com/shop/rackoflam 

CONNECT WITH ME:
♡ Business Inquiries: rackoflam.com@gmail.com
♡ Website: https://rackoflam.com/
♡ Instagram: https://www.instagram.com/rackoflam
♡ Facebook: https://www.facebook.com/rackoflam
♡ Pinterest: https://www.pinterest.com/rackoflam
♡ TikTok: https://www.tiktok.com/@rackoflam

FTC: 
Some links above may be affiliate links, which means I may earn a small commission if anyone purchases through them. This helps support my channel so I can continue to create videos for all my viewers.

#koreanfood #koreanpancake #pancake #vegetarian #korean #vegetables #vegan #healthy #veganrecipe #vegetarianrecipe #veggies #healthyrecipe #cooking #koreancooking #koreanrecipes #recipeoftheday #recipe #rackoflam #easyrecipe #cookingchannel #cookingvideo #healthyrecipes

🥕CRISPIEST Korean Vegetable Pancake Recipe with EASY Dipping Sauce (Yachaejeon 야채전) | RACK OF LAM

Top 3 korean vegetable pancake recipes from across the web

The most viewed korean vegetable pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Savory Pancakes Recipe (Paje...

Vegetable pancake (Yachaejeon)

Korean Vegetable Pancake with Dippi...

Top 3 korean vegetable pancake recipes from across the web

The most viewed korean vegetable pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Savory Pancakes Recipe (Paje...

Vegetable pancake (Yachaejeon)

Korean Vegetable Pancake with Dippi...

The most viewed korean vegetable pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine