While shopping at the Costco warehouse store, I sampled the Korean vegetable pancake for the first time. I liked it, so I went back to the product demonstrator to get some information on the pancake. She requested me to have a look at the package since she was just heating them to distribute for tasting. I told her I will try to make it at home. Hence, these savoury pancakes loaded with vegetables, eggless, spiced to suit our Indian palate and perfect for Lent. The word yachaejeon, where "yachae" refers to vegetables, while "jeon" is fried pancake. Also, called pajeon since pa means green onions (scallions), which are highly visible on the pancake. This Korean delicacy is crispy on the outside with a tender and chewy texture on the inside. Addictive, absolutely delicious and enjoyed with a soy-based dipping sauce.
Any leftover vegetables can be used, simple and easy to make, ready in minutes. Also, perfect to consume garden vegetables when they are plentiful at the end of the summer. Commonly, used vegetables are cabbage, cucumber, zucchini, spinach, bean sprouts, mushrooms, green onions, leeks, carrots, potatoes, sweet coloured peppers, just to name a few. Healthy, nutritious, especially for kids to include more vegetables in their diet. The delicate, flavourful pancake can be enjoyed as a snack, side or a complete meal.
Any leftover vegetables can be used, simple and easy to make, ready in minutes. Also, perfect to consume garden vegetables when they are plentiful at the end of the summer. Commonly, used vegetables are cabbage, cucumber, zucchini, spinach, bean sprouts, mushrooms, green onions, leeks, carrots, potatoes, sweet coloured peppers, just to name a few. Healthy, nutritious, especially for kids to include more vegetables in their diet. The delicate, flavourful pancake can be enjoyed as a snack, side or a complete meal.
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Korean Vegetable Pancakes (Yachaejeon)
(Yields 2 - 7-inches each)
Ingredients:
4 green onions/spring onions/scallions
1 leek (white and light green parts only)
1/2 large onion (sliced)
1/2 large carrot
2 long green chillies (chopped)
3 large cloves of garlic (choppped)
1/2-inch ginger (grated)
3/4 cup potato starch
1/4 cup all-purpose flour
1/2 cup water
1/2 teaspoon chilli powder
oil for frying
salt
Method:
Wash the green onions, leek, peeled carrot and chop lengthwise thinly into 2-inches pieces. Transfer to a bowl with onion, garlic, ginger, green chillies, chilli powder and salt. Mix well. Some moisture will draw out from the vegetables. Add the potato starch, all-purpose flour and toss to absorb any moisture and coat the vegetables. Incorporate the water and stir to combine well.
Heat a non-stick skillet or tawa and sprinkle some oil. Spread half of the batter thinly, pressing down the vegetables all over to form a 7-inch pancake. Cook on medium heat until golden brown and crisp at the bottom. Drizzle some more oil over the pancake and flip to cook the other side. Increase the heat to make the pancake crunchy, remove from the skillet and fry the next.
Serve pancakes hot with dipping sauce.
Dipping Sauce
Ingredients:
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sugar
2 tablespoons water
Method:
Mix all the ingredients in a bowl, stir well and serve.
Note:
(Yields 2 - 7-inches each)
Ingredients:
4 green onions/spring onions/scallions
1 leek (white and light green parts only)
1/2 large onion (sliced)
1/2 large carrot
2 long green chillies (chopped)
3 large cloves of garlic (choppped)
1/2-inch ginger (grated)
3/4 cup potato starch
1/4 cup all-purpose flour
1/2 cup water
1/2 teaspoon chilli powder
oil for frying
salt
Method:
Wash the green onions, leek, peeled carrot and chop lengthwise thinly into 2-inches pieces. Transfer to a bowl with onion, garlic, ginger, green chillies, chilli powder and salt. Mix well. Some moisture will draw out from the vegetables. Add the potato starch, all-purpose flour and toss to absorb any moisture and coat the vegetables. Incorporate the water and stir to combine well.
Heat a non-stick skillet or tawa and sprinkle some oil. Spread half of the batter thinly, pressing down the vegetables all over to form a 7-inch pancake. Cook on medium heat until golden brown and crisp at the bottom. Drizzle some more oil over the pancake and flip to cook the other side. Increase the heat to make the pancake crunchy, remove from the skillet and fry the next.
Serve pancakes hot with dipping sauce.
Dipping Sauce
Ingredients:
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sugar
2 tablespoons water
Method:
Mix all the ingredients in a bowl, stir well and serve.
Note:
- Chopped vegetables were around 4 cups.
- Potato starch can be substituted with rice flour or all-purpose flour.
- Ensure to press down the pancake at regular intervals with a spatula to crisp, cook and brown well.
- If desired, make small-sized pancakes.
