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    Accueil » Diets » Vegan

    Easy and crispy Korean vegetable pancakes (Yachaejeon)

    Publié le : May 15, 2024 · Modifié le : May 15, 2024 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    Those Korean vegetables pancakes, with a super crispy crust and a delicious, fluffy interior, are a classic dish of Korean cuisine. Packed with flavors, they are the perfect lazy weeknight meal you were dreaming for. Grab your veggies and let's go!

    A large Korean pancake placed on baking paper, cut into equal-sized squares and sprinkled with fresh chives.

    And by the way, it's such a great way to use up leftover vegetables lying around in your fridge.

    💙Why you'll love them

    • Versatile - you can eat those savoury pancakes as a delicious main course or a tasty side dish (I'm sure that it would even work for savoury breakfast fans or for brunch).
    • Quick and easy - all you have to do is prepare the batter, combine with your veggies and cook for a few minutes! Told you it was easy, right?
    • Low budget, as they are perfect for a cheap meal.

    🥰For veggie fans

    Hasselback zucchini

    Hasselback zucchini

    Teriyaki eggplant

    Teriyaki eggplant

    Baked stuffed tomatoes with chicken

    Baked stuffed tomatoes with chicken

    🧀Notes on ingredients

    You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these savory pancakes.

    • Vegetables - I used a mix of zucchini, carrot, springs onions and red onions, but you can use whatever you like/you have in your refrigerator!
    • Oil - I used sesame oil, but if you don't have some, I recommend a neutral-tasting oil. Avoid olive oil, that has a strong taste!

    🫑Variations

    Feel free to change this recipe to go with your tastes. I suggest several options:

    • Different vegetables - potatoes, green onions, hot peppers, mushrooms, spinach, bell peppers, etc...use whatever you like, just make sure to avoid veggies that have a lot of water, such as cucumber or tomato for example.
    • Spice it up with some Korean hot pepper flakes or some Sriracha sauce.

    This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!

    ✨How to make these Korean pancakes?

    Recipe details and quantities are in the recipe card below.

    • Cut all your veggies into thin sticks.
    Veggies cut into thin sticks.
    Veggies cut into thin sticks.
    • Prepare the batter by combining dry ingredients and mix well, to make sure every stick is well coated with batter - in a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, turmeric, salt and black pepper. Mix everything and with your hands, crumble a bouillon cube. 
    • Add water and gently mix one last time.
    Ingredients of Korean pancakes' batter combined in a large bowl.
    Water added to the bowl of dry ingredients.
    The pancake batter is ready and in a large bowl.
    • Add all your veggie sticks into the bowl. Heat a small skillet over medium-high heat, pour a generous amount of oil and once hot, add your pancake batter in it. Make it as thin as possible and when bubbles start to appear, look to see if the underside is golden brown, if so, turn over and leave to cook.
    • Then lower the heat and cook for a 3-4 minutes on both sides, to give it extra crispiness.
    Korean pancake cooking in a frying pan.
    Golden brown Korean pancake cooking in a frying pan.
    Zoom on the Korean pancake, sprinkled with fresh chives.

    👩🏻‍🍳Chef's tips

    1. For the batter - prefer cold water and avoid hot water.
    2. Cutting the vegetables - I prefer to cut them into small sticks, but you can grate them if you prefer a more uniform texture.
    3. Cooking - make sure there is enough oil in the pan
    4. Small version - if you want to make individual pancakes, pour a bit of your batter in the pan, making a pancake shape.
    5. What to serve them with? Traditionally they are serve with a dipping sauce made with soy sauce, rice vinegar, garlic and chili pepper. They can also be accompanied by kimchi, pickles or pickled vegetables to complete the meal.

    ❄️Storage

    Store - let them cool to room temperature than store them in an airtight container for up to 3-4 days.

    Reheat - reheat in the oven, in the air fryer or directly in a pan. Avoid microwave, that will make them all soft and soggy.

    If you make these Korean pancakes, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Un grand pancake coréen placé sur du papier cuisson et coupé en carrés de taille égale.
    Pas encore de vote

    Easy and crispy Korean vegetable pancakes (Yachaejeon)

    Those Korean vegetables pancakes, with a super crispy crust and a delicious, fluffy interior, are a classic dish of Korean cuisine. Packed with flavors, they are the perfect lazy weeknight meal you were dreaming for. Grab your veggies and let's go!
    Servings 2 servings
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins

    Ingredients

    • 1 spring onion
    • 1 zucchini small
    • 1 carrot
    • 1 red onion

    For batter

    • 1 ½ cups all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking powder
    • 1 teaspoon turmeric
    • ½ vegetable bouillon cube
    • salt to taste
    • black pepper to taste
    • 1 ½ cups water
    • sesame oil for cooking
    Metric - US Customary

    Instructions

    • Cut all your veggies into thin sticks.
    • Prepare the batter by combining dry ingredients and mix well, to make sure every stick is well coated with batter - in a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, turmeric, salt and black pepper. Mix everything and with your hands, crumble a bouillon cube.
    • Add water and gently mix one last time.
    • Add all your veggie sticks into the bowl. Heat a small skillet over medium-high heat, pour a generous amount of oil and once hot, add your pancake batter in it. Make it as thin as possible and when bubbles start to appear, look to see if the underside is golden brown, if so, turn over and leave to cook.
    • Then lower the heat and cook for a 3-4 minutes on both sides, to give it extra crispiness.

    Notes

    • Store - let them cool to room temperature than store them in an airtight container for up to 3-4 days.
    • Reheat - reheat in the oven, in the air fryer or directly in a pan. Avoid microwave, that will make them all soft and soggy.
    Author: Marie Compain
    Calories: 432kcal
    Course: Main Course
    Cuisine: Korean
    Keyword: easy, Healthy, quick
    Régime: Dairy-free, Vegan, Vegetarian

    Nutrition

    Serving: 1personne | Calories: 432kcal | Carbohydrates: 93g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 0.01mg | Sodium: 90mg | Potassium: 308mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5157IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 5mg

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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