Korean Vegetable Pancake (Yachaejeon 야채전)
Ingredients
About 2½ to 3 cups 0f 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 jalapeño, optional, sliced
- 3 ounces onion sliced
- ⅓ cup sweet potato
- 1 fresh mushroom white, baby portobello, or shiitake
Also
- ¾ cup all purpose flour
- ½ teaspoon kosher salt
- ¾ cup water
- vegetable oil
Dipping Sauce
- 1 tablespoon soy sauce
- 2 teaspoons white vinegar
- 1 teaspoon hot pepper flakes optional
- 1 teaspoon toasted sesame seeds
Instructions
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. Set 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.