Crispy Korean Pancakes – Yachaejeon Recipe
Crispy Korean Vegetable Pancake W/Dipping Sauce - Yachaejeon
Flour & Veggies pancake batter pan fried to crispy perfection, served with home made dipping sauce. You will love & make this recipe often!
Ingredients
Ingredients For Pancake Batter:
- 1 cup all purpose flour
- 1/2 cup corn starch
- 1 tsp baking powder
- 1/2 tsp salt or to taste
- 1/2 tsp soy sauce - optional
- 1 medium size onion - sliced thin
- 4 scallion/spring onion - cut into 2 inch strips
- 1 red bell pepper - thinly sliced (You can add chives, cabbage or mushrooms as well, if you like)
- 1 green chili - cut into thin roundels - optional
Ingredients For Dipping Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/4 tsp red pepper flakes or red chili powder
- 1 tsp toasted sesame seeds
Other Ingredients:
- 6 tbsp vegetable oil
Instructions
- Add all ingredients listed under Pancake Batter to a bowl. Mix well, set aside
- Add all ingredients listed under Dipping sauce to a small. Mix well, set aside
- Heat a large nonstick frying pan/skillet on medium high flame
- Add 3 table spoons of vegetable oil to pan
- Once oil is hot add about 1 cup of pancake batter to the pan
- Spread batter with spatula to make a round thinner pancake
- Cook for 3 minutes then flip pancake and cook for 2 more minutes
- You should have a nice crispy pancake once both sides are done
- Remove from pan & place on wire rack to cool off
- Do not place on paper towel or it will steam and become soggy!
- Repeat the process with next 2 pancakes
- You will have 2 to 3 pancakes depending on the size of the pan and the amount of batter you use per pancake
- Once all pancakes are done & cooled off place one on chopping board and cut them into bite size squares
- Wala! Your crispy delicious Korean Veg. Pancakes are ready to be served
- Enjoy with Dipping Sauce that we made earlier. Bon Appetit!
Video
Notes
More Korean Recipes: https://gastrogurukitchen.com/category/cusine/condiments/korean/