Yachae-jeon (Korean Vegetable Pancakes)

Name: Yachae-jeon (Korean Vegetable Pancakes)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 4 tbsp potato starch; 2 tsp baking powder; 1/4 [approx] tsp turmeric; 1 1/2 tsp black lava salt; 1 1/2 cups water; 1/2 medium onion, sliced; 1 medium carrot, matchstick cut; 1 medium zucchini, matchstick cut; 1 [approx] small sweet potato, shredded; 3-4 [approx] stalks green onion, sliced; 1 pepper jalapeno, sliced

Crispy Korean vegetable pancakes crammed with carrot, zucchini, and sweet potato, golden and lacy.

Total time

35 min

Serves

6

Difficulty

Medium

play_circle Watch episode 180

As seen on Episode 180

The pantry

kitchen

Essentials · serves 6

1 1/2 cups all-purpose flour 4 tbsp potato starch 2 tsp baking powder 1/4 [approx] tsp turmeric 1 1/2 tsp black lava salt 1 1/2 cups water 1/2 medium onion, sliced 1 medium carrot, matchstick cut 1 medium zucchini, matchstick cut 1 [approx] small sweet potato, shredded 3-4 [approx] stalks green onion, sliced 1 pepper jalapeno, sliced

·

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The preparation

8 steps, about 35 minutes start to finish.

01
Mix flour, potato starch, baking powder, turmeric, and black lava salt
02
Add water and stir until just combined (do not overmix)
03
Fold in all prepared vegetables
04
Heat oil in a pan over medium-high heat
05
Ladle batter into pan, spreading thin
06
Cook until golden and crispy on bottom, then flip
07
Cook other side until golden
08
Serve with dipping sauce

lightbulb The chef's notes

“Spread the batter thin in a good amount of hot oil and let the bottom crisp fully before you flip. A thick, gently-cooked pancake goes soft and gummy, while thin and shallow-fried gives you those crackly edges.”

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