Korean Vegetable Pancakes (Yachaejeon)
🇰🇷 South Korea
Ingredients
- 1 zucchini (200 g)
- 1 carrot (80-100 g)
- 2 fresh long chilies (optional)
- 1/2 onion, thinly sliced
- 1 small bunch green onion, sliced (60-70 g)
- 2 tbsp dried shrimp, finely chopped (optional)
- 4 tbsp panko breadcrumbs
- 8 tbsp oil, for frying
- 1 cup all-purpose flour
- 1/4 cup potato starch (or cornstarch)
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/4 cups ice water
- 2 tbsp soy sauce
- 1 tbsp vinegar (rice wine or white)
- 2 tsp water
- 2 tsp toasted sesame seeds
Steps
- Thinly shred the zucchini, carrot, and chilies. Thinly slice the onion and green onion.
- Place all sliced vegetables in a large bowl. If using dried shrimp, finely chop it and add to the vegetables.
- Add flour, potato starch, baking powder, and salt to the vegetables. Pour in the ice water and mix until evenly coated.
- Sprinkle in the panko breadcrumbs and toss briefly to combine.
- Heat 2 tablespoons of oil in a skillet over medium heat. Ladle in about 1/4 of the batter, spreading it thinly and evenly, about 3/8 inch thick.
- Cook undisturbed for 2-3 minutes until the edges set and the surface looks dry, adding more oil as needed.
- Flip the pancake and cook another 2-3 minutes until both sides are golden brown and crispy. Adjust heat to avoid burning.
- Repeat with the remaining batter to make the rest of the pancakes.
- Mix soy sauce, vinegar, water, and sesame seeds together to make a dipping sauce. Serve alongside the pancakes.
Source: www.beyondkimchee.com