Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, korean vegetable pancake | yachaejeon. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Baby portobello mushrooms, flour, green chili pepper, green onion, hot pepper flakes, leek, onion, salt, shiitake mushrooms, shrimp, soy sauce, sweet potato, toasted sesame seeds, vegetable oil, water, white mushrooms, white vinegar, zucchini. My channel is all about cooking, eating, and enjoying Korean cuisine with your family and friends. Cooking wholesome and delicious food and sharing it with loved ones is very important for me, so here you'll find the best of my best recipes.
Korean Vegetable Pancake
To begin with this particular recipe, we must prepare a few components. You can have korean vegetable pancake | yachaejeon using 9 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Korean Vegetable Pancake | Yachaejeon:
- Make ready 3/4 Cup All purpose flour or Wheat flour
- Get 1 Tsp Salt
- Take 1 cup Onion (Sliced)
- Prepare 1 cup Potato (Julienned)
- Take 1 cup Zucchini (Julienned)
- Make ready 4 Green onions (Chopped) Only the white & light green parts
- Take 1-2 Jalapeño or Green Chilli (Sliced)
- Prepare 1 Mushroom (Thinly Sliced) I used Cremini
- Make ready 4 Tbsp Oil
A blog about fresh, healthy food, made from scratch with a little home keeping, light homesteading, tips and Vegetable Pancakes Savory Pancakes Korean Vegetable Pancake Recipe Easy Korean Pancake Recipe Pancake Recipes Asian Recipes Healthy. Make Korean pancakes with this easy scallion pancake recipe (pa jeon or pa jun). This Korean scallion pancake (pa jun) recipe is easy to make and is always a big crowd pleaser. It works as a hearty snack, an appetizer, or a side dish for a Korean or other Asian meal.
Instructions 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).
This post may contain affiliate links. Please read my disclosure policy for details. Delicious and easy Korean scallion & shrimp pancake made with cake flour, dip crispy pancake in spicy soy sauce to enhance flavor. This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. The tender scallions impart a fresh, mild bite, and the slightly sweet and savory dipping sauce is the perfect compliment to the crispy, fried pancake.
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