Recipe: Juicy Korean Vegetable Pancake | Yachaejeon
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Hopefully the above article is helpful for you and recognise more about the magnitude of organic living. Now we return to the recipe korean vegetable pancake | yachaejeon. You can have korean vegetable pancake Below is a tutorial on a way to prepare dinner it.
The ingredients needed to make Korean Vegetable Pancake | Yachaejeon:
- Prepare 3/4 Cup of All purpose flour or Wheat flour.
- Provide 1 Tsp of Salt.
- Provide 1 cup of Onion (Sliced).
- Take 1 cup of Potato (Julienned).
- Get 1 cup of Zucchini (Julienned).
- Provide 4 of Green onions (Chopped) Only the white & light green parts.
- Use 1-2 of Jalapeño or Green Chilli (Sliced).
- Get 1 of Mushroom (Thinly Sliced) I used Cremini.
- Take 4 Tbsp of Oil.
Steps to make Korean Vegetable Pancake | Yachaejeon:
- Mix the flour & salt with the veggies except the mushroom. Add water. Mix well..
- Heat 1 tablespoon of oil in a medium nonstick skillet..
- Pour half of the mixture..
- Spread it evenly about 6 inches diameter.
- Top with the sliced mushroom..
- Cook on high heat for a minute. Reduce heat..
- Turn it when the pancake starts moving freely..
- Swirl a tablespoon of oil on the edges. Lift a little & let the oil go to the middle of the pan..
- Cook on medium heat until golden..
- Make one more the same way from the remaining mixture..
- Cut into half or quarters & serve..
- Enjoy hot with dipping sauce!.
- Dipping Sauce: Mix 2 tablespoons Soy sauce, 2 tablespoons Vinegar, 1 tablespoon Sesame seeds & 1 tablespoon Red chilli powder in a small bowl. A tangy dipping sauce is ready to be devoured with the delicious Pancakes..
- Note: Makes one large pancake (12 inches) Or two medium (6 inches each)..
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