Korean style Vegetable Pancake
A Korean style pancake, otherwise known as Yachaejeon, which can be made in advance and with many different types of vegetables, and served alongside gut supporting fermented foods.
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
leek - white onion, red onion
sweet potato - white potato, butternut squash
Ingredients
Instructions
Gather your ingredients.
Mix the leek, carrot, sweet potato and white onion in a bowl with the flour, water and a big pinch of salt and pepper.
Add the sesame oil to a non-stick pan over a medium heat. In small batches, tip the vegetables into the centre and flatten out to 1-2 cms thick.
Cook for 6-8 minutes until coloured on one side. Use a spatula to carefully flip and cook for a further 6-8 minutes until coloured on the other side.
Flip again, cook for a further 3-4 mins until crispy on the first side. Repeat for 3-4 minutes on the other side to crisp up. You can use small amounts of oil as needed.
To make the dipping sauce, combine the soy sauce, rice wine vinegar and sesame seeds. Serve the pancake with the kimchi and spring onion and dipping sauce on the side, plus a drizzle of sriracha if you like.
Notes
Alternatives:
leek - white onion, red onion
sweet potato - white potato, butternut squash