Korean Vegetable Pancake Yachaejeon Recipes

KOREAN PANCAKE RECIPE - KOREAN SCALLION PANCAKE RECIPE

Steps:

• To make the recipe, we will start by cutting the zucchini first. For that, we will first cut both the ends of zucchini and wash it under running water.
• Now, on a flat surface, or counter cut the zucchini into thin stripes. When done, take it out on a plate and keep it aside.
• Similarly, cut spring onions and add it in the same zucchini bowl. In the same bowl add chopped green chilies and coriander leaves. Mix well and keep them aside.
• Now, we will take another mixing bowl and add all-purpose flour, salt, and baking soda.
• Now, mix the batter well. Add water in small batches to make a batter of thick consistency.
• Leave the batter to rest for 10-12 minutes. Then add the vegetables (we kept aside in a bowl) and sprinkle some sesame seeds and mix well.
• Now, heat oil in a pan and, when it's hot, take a ladle full of the mixture and gently pour them in the pan.
• Keep the heat from low-to medium and cook the pancake until the underneath is set.
• When one side of the pamcake is cooked, flip and cook it from the other side as well.
• When the pancake is cooked, switch off the heat and serve the pancake with dipping sauce.

VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)

Steps:

• Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
• In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
• In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
• Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.