Yachaejeon – Korean vegetable pancakes
Yachaejeon is a salty and crispy Korean vegetable pancake that is baked in a pan and is full of various vegetables. Enjoy the pancakes with chopsticks and dip them in soy and sesame sauce.
Preparation time 40 min | 4 pieces
Ingredients
3 dl wheat flour
1 tbsp potato flour
1 tsp baking powder
¾ tsp salt
2½ dl water
1 (300 g) courgette
3 (200 g) carrots
1 bag (100 g) spring onions
1 red chilli
Dipping sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp water
1 tsp toasted sesame oil
½ tsp sugar
1 tsp sesame seeds
For frying
4 tbsp rapeseed oil
Mix the ingredients of the dipping sauce in a bowl. If desired, roast the sesame seeds in a dry hot pan.
Mix the dry pancake dough ingredients in a bowl. Add cold water and mix into an even and thick dough.
Rinse the courgette. Wash and peel the carrots. Grate the vegetables coarsely. Rinse and cut the onions into pieces a few centimetres long. Rinse and cut the chilli. Remove the seeds and slice. Carefully knead the vegetables into the dough.
Heat a tablespoon of oil at medium heat in a coated frying pan. Portion a quarter of the dough into a pan and spread it into a thin pancake (diameter about 20 cm). Fry for about 5 minutes on each side until the surface is golden brown and crispy. If you want extra crispy pancakes, bake at low heat for about 3 more minutes on each side. You can make the pancakes faster by using two pans.
Cut the slightly cooled pancakes into bite-sized pieces and serve with the dipping sauce.
Tip: Try making the pancakes with different vegetables to suit your taste, such as cabbage, sweet potatoes or bell peppers.
View this recipe in Finnish and see the nutritional details
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